1 (3 lb.) chuck roast
2 cloves garlic, chopped
Juice & grated zest (no white) of 3 limes
Juice & grated zest (no white) of 2 lemons
4 tbsp. drippings or butter & oil mixed
1 1/2 c. beef stock or canned beef bouillon
1 (16 oz.) can tomatoes, preferably chopped
1 tbsp. rosemary
Salt & freshly ground black pepper to taste
1 tbsp. chopped lemon balm, lemon grass or lemon thyme (optional)
2 tbsp. flour (optional)

Place the roast in a pan with the garlic and lime and lemon juices. Marinate several hours or overnight in the refrigerator. Remove the meat, reserving the marinade and pat dry with a paper towel. Heat the drippings or butter and oil in a large flame proof casserole. Add the meat and brown on all sides. Pour in the stock, then the marinade, and bring to a boil. Reduce the heat to a simmer and cook, covered, until the meat is tender, 1 1/2 to 2 hours.

Remove the roast. Degrease the liquid in the casserole and add the tomatoes. Boil until thick, about 15 minutes. If the sauce has not thickened enough remove about 1/3 cup and set aside to cool. Then add the flour to the cooled sauce and mix until smooth. Pour into the unthickened sauce and bring back to a boil, stirring constantly. Slice the meat and return to the sauce. Add herbs, season to taste with salt and pepper, and heat through. Serve hot, topped with the grated zest of the limes and lemons.