Ingredients

• 1  2-1/2- to 3-lb. boneless beef chuck pot roast
• 1  tsp. salt
• 1/2  tsp. ground black pepper
• 1  Tbsp. cooking oil
• 2  medium onions, cut in wedges
• 3  cloves garlic, minced
• 1  cup brewed coffee
• 1  14.5-oz. can diced tomatoes
• 1/4  cup bottled mole sauce

Directions

1. Trim fat from beef. Season beef on all sides with salt and pepper. In a 5-quart Dutch oven brown beef on all sides in hot oil. Remove beef from Dutch oven and set aside.

2. In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Place beef on onion mixture. Add coffee, tomatoes, and mole sauce. Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.

3. Divide cooked beef and sauce into 4 portions in airtight freezer containers. Let cool 30 minutes before covering. Freeze up to 3 months. Thaw and use to make Ranchero Beef Hash, or other recipes.

4. Quick Thaw: Thaw in microwave oven at 30 percent power (medium-low) for 12 to 14 minutes, stirring and breaking up meat halfway through. Makes four 2-serving portions.