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Cowboy Chuck Roast with Onion Gravy

Makes: 8 servings Yield: Four 2-serving portions
Prep 25 mins Cook 1 hr 30 mins
Cowboy Chuck Roast with Onion Gravy
Ingredients
  • 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 1/2 ounce 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.

From the Test KitchenTo Thaw:
  • 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.
To Reheat:
  • 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.
Nutrition Facts (Cowboy Chuck Roast with Onion Gravy)
  • 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 (g) 24,
  • Cobalamin (Vit. B12) (g) 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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