1 (3 lb.) beef chuck pot roast
2 tbsp. cooking oil
2 1/2 c. water
1 c. dry lima beans, rinsed
1/2 c. catsup
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
1 tsp. mixed pickling spice
3 carrots, sliced (about 1 1/2 c.)

Trim excess fat from meat. In Dutch oven brown meat on all sides in hot oil, remove meat. Drain off fat. In same Dutch oven combine water, chopped onions, dry lima beans, catsup, salt, pepper and garlic. Tie mixed pickling spice in cheesecloth bag; add to bean mixture in Dutch oven. Place meat atop beans. Simmer, covered, until meat and beans are almost tender, about 2 hours. Add additional water during cooking, if necessary, to keep beans covered. Add sliced carrots; simmer, covered, 30 minutes more. Discard spice bag. Makes 6 to 8 servings.