This was my favorite meal when I was young. Haven't had it in years, but now that I have the recipe, I'll be making it again!

I've made this recipe many times and is part of regular winter menu, the family loves it. The beef is fork tender and no need for any sides with this one pot meal. If you have cast iron cookware, this is the dish to use it. This a deliciously "oldie but goodie" heavy dish (like chicken pot pie) great for a cold winter day. I use a bottom round or rump roast (about 4 pound) and slice into half inch slices and multiple the gravy by two and half times since I'm using the entire roast. If there are sodium concerns, you can use fresh peppers instead of pimientos, fresh potatoes and low sodium beef bouillon. If using fresh potatoes, add potatoes after the dish has been covered and simmering for 30 minutes. If using fresh red peppers, dice the peppers and add at the same time as the green beans. I've also used jarred red roasted peppers as a pimiento substitute. To make this gluten free, check the beef bouillon to ensure there is no gluten (most are gluten free) and substitute cornstarch or all purpose gluten free flour (a flour blend) for the flour. There is no compromise on the taste if you go the gluten free route.

Do you know if this freezes well? I was thinking about making it for a friend who is having surgery and I would need to freeze it but I have never frozen it before and wasn't sure if it freezes well?

I have made the meat with sauce and popped it into the freezer. That is the most effort and time consuming portion of the recipe. Easy to thaw and finish off. I think the potatoes would become mushy after freezing. I also sub for canned green beans.