Where, oh where could it be

I've lost my new cookbook. I've looked everywhere and can not find it. How do you lose a cookbook? Nathanael is surely the culprit. Regardless, tonight's dinner did come from the missing cookbook, and it'll perhaps be the last meal ever made from that cookbook, unless it turns back up. And I was really starting to like that book; in fact, every recipe after the initial failure has been a great success.
Tonight's dinner: Ranchero Beef Hash- delish.

In place of the cup of coffee, I used beef broth. I'm not sure how much that change may have effected the flavor. It tasted pretty dang good, though, with the beef broth. This was my first time cooking with mole; I was a little weary, but now I'm a fan. My horizons have been broadened.
I didn't make the tortilla strips; we just ate it with store-bought tortilla chips. Be sure to use fresh salsa. We've found a variety at Walmart that is good. It's called Salsa Sensations and it's with the refrigerated Mexican cheeses. The salsa atop the dish is a must; it adds a great flavor. I ate mine without the egg.
This meal requires two steps, which may be an automatic turn-off for some, but trust me, it's worth it. Besides, I threw mine in the slow-cooker instead of a dutch oven, which was super easy.

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; cook 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.

Ranchero Beef Hash

Ingredients
1 lb. small red potatoes, chopped
2 Tbsp. cooking oil
1 medium carrot, shredded
1/2 recipe Cowboy Chuck Roast with Onion Gravy, (2 portions), thawed
Salt and ground black pepper
1 Tbsp. butter
4 eggs
Fresh or refrigerated salsa
1 recipe Tortilla Strips (optional)

Directions
1. For hash, place potatoes in a 1-1/2-quart microwave-safe casserole. Add 2 tablespoons water. Cover and cook on 100 percent power (high) power for 5 to 7 minutes or just until tender, stirring once. Drain potatoes.
2. In large skillet heat oil over medium-high heat. Add potatoes. Cook, stirring occasionally, until potatoes are lightly browned and tender. Stir in carrot; cook and stir 2 minutes. Add roast and gravy, using a spoon to break beef in bite-size pieces; heat through. Season to taste with salt and pepper. Keep warm.
3. In extra-large skillet melt butter over medium heat. Break eggs in skillet; season with salt and pepper. Reduce heat to low; cook eggs 3 to 4 minutes, until whites are set and yolks begin to thicken. (If you would prefer, turn eggs and continue cooking 30 seconds.)
4. Divide hash among plates. Top with one egg and salsa. Serve with tortilla strips. Makes 4 servings.
5. Tortilla Strips: Preheat oven to 425 degrees F. Brush both sides of 4 corn tortillas with 2 teaspoons olive oil. Cut tortillas in thin strips; place on a 15x10x1-inch baking pan. Bake, uncovered, 5 minutes. Stir strips; bake 5 to 7 minutes more or until strips are lightly browned and crisp; cool.