3 lbs. beef roast (chuck)
4 tbsp. flour
Salt and pepper
2 tbsp. vinegar
2 tbsp. brown sugar
2 med. onions
2 c. tomatoes
2 c. corn
2 c. pinto beans
2 c. potatoes
Chili powder

Using the point of a sharp paring knife, chop 2 tbsp. of flour, salt and pepper into each side of the roast. Brown in heavy skillet in oil on both sides. Remove roast to Dutch oven. Add water until 1/2 of the roast is submerged. Pour 1 tbsp. of vinegar and sprinkle 2 tbsp. of brown sugar over the top.

Cut a medium onion in slices and place on top of the roast. Heat to boiling then simmer 3 to 4 hours or until very tender. Cool and discard fat, bones, etc. Cut remaining meat into small pieces and put back into the pot with gravy.

Cook and season the following vegetables beforehand and add to the meat (tomatoes, onions, corn, pinto beans and potatoes). Simmer until flavors are well blended. Stir in some chili powder. If needed, add more brown sugar, salt, pepper or chili powder for additional flavor.