Cowboy Chuck Roast With Onion Gravy

1 pc 21/2- to 3-lb. boneless beef chuck; pot roast 
1 tsp. salt 
1/2 tsp. ground black pepper 
1 tbsp. cooking oil 
2 pcs medium onions, cut in wedges 
3 cloves garlic, minced 
1 cup brewed coffee 
1 can diced tomatoes 14.5-oz 
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.  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. 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. 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. Yield: four 2-serving