Cowboy Chuck Roast with Onion Gravy

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. To 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.

5. 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
* Servings Per Recipe four 2-serving portions
* Calories 255,
* Total Fat (g) 9,
* Saturated Fat (g) 2,
* Monounsaturated Fat (g) 3,
* Polyunsaturated Fat (g) 1,
* Cholesterol (mg) 62,
* Sodium (mg) 729,
* Carbohydrate (g) 9,
* Total Sugar (g) 4,
* Fiber (g) 2,
* Protein (g) 33,
* Vitamin C (DV%) 10,
* Calcium (DV%) 5,
* Iron (DV%) 18,
* Percent Daily Values are based on a 2,000 calorie diet