Prep: 25 minutes Cook: 1-1/2 hours
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.
Nutrition Facts
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
Found on www.bhg.com
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