1 (3 lb.) boneless beef chuck roast
1 tbsp. vegetable oil
salt and pepper, to taste
1 (15 oz.) can stewed tomatoes (Hunts)
1 tsp. sugar
1 tsp. oregano
1 (28 oz.) pkg. frozen vegetables sized for roast
all-purpose flour, for gravy (optional)

Heat oil in Dutch oven. Season meat with salt and pepper and brown on all sides over medium heat, about 15 minutes. Add tomatoes, sugar, and oregano. Cover and simmer 2 1/2 to 3 hours. Add vegetables and continue cooking, covered, 1 hour or until meat and vegetables are tender. Lift meat and vegetables from pan with slotted spoon.

If gravy is desired, measure sauce from Dutch oven. Add 2 tablespoons flour to each cup of drippings; blend and return to Dutch oven. Heat, stirring constantly, until thickened. Adjust seasoning. Serve gravy with meat and vegetables.

Makes 4 to 6 servings.

Submitted by: Doris Roberts