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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Cowboy Chuck Roast with Onion Gravy
- 1 2 1/2 - 3 pound boneless beef chuck pot roast
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon cooking oil
- 2 medium onions, cut in wedges
- 3 cloves garlic, minced
- 1 cup brewed coffee
- 1 14 1/2ounce can diced tomatoes
- 1/4 cup bottled mole sauce
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.
- Thaw 1- and 2-serving size portions overnight in refrigerator; thaw 4-serving size portion 36 hours in refrigerator. Or, microwave on 30% power (medium-low); cook 1 serving 6 to 8 minutes, stirring and breaking up twice; cook 2 servings 12 to 14 minutes, stirring and breaking up twice; cook 4 servings 15 minutes; let rest 10 minutes, stir and break up; microcook 10 minutes more.
- Reheat thawed meat and sauce in microwave oven on 70% power (medium-high). Cook 1 serving for 2 to 4 minutes, stirring once; cook 2 servings for 4 to 6 minutes, stirring once; cook 4 servings for 8 to 10 minutes; stirring once. Or, reheat in saucepan over medium heat, covered, for 5 to 10 minutes or until hot, stirring occasionally. Makes four 2-serving portions.
- Servings Per Recipe 8,
- cal. (kcal) 255,
- Fat, total (g) 9,
- chol. (mg) 62,
- sat. fat (g) 2,
- carb. (g) 9,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 4,
- pro. (g) 33,
- vit. A (IU) 1603,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 3,
- sodium (mg) 729,
- Potassium (mg) 600,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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