MEXICAN STYLE BEEF ROAST

Ingredients

1 Beef chuck roast (2 1/2 to 3 lb)
1 1/2 tsp salt
1 tsp black pepper
1 tbsp cooking oil
2 medium size onion, cut in wedges
3 garlic cloves, minced
1 cup brewed coffee
1 can (14 1/2 oz) diced tomatoes
1/4 cup Mole sauce

Directions

1. Trim fat from beef. Season on all sides with salt and pepper. In a 5 quart Dutch oven, brown beef on all sides in hot oil. Remove 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.

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; microwave 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, 5 to 10 minutes or until hot, stirring occasionally.

Yield: 4 (2 serving) portions.