7 lbs. beef chuck roast
1/4 c. flour
1/4 c. oil
3 green chilies, chopped
2 onions, chopped
3 garlic cloves, minced
1 (28 oz.) can tomatoes
1-2 (13 1/2 oz.) cans beef broth
4 potatoes, peeled and cut into slices
4 carrots, peeled and halved
4 zucchini, cut in thick slices
1 (16 oz.) can corn
2 tbsp. minced onion
2 tbsp. minced parsley

Dredge meat with flour. Heat oil and brown meat on both sides. Remove meat and cook chilies, onions and garlic slowly in remaining oil until soft but not brown. Drain tomatoes, reserving liquid and chop. Add tomatoes to pan and stir.

Return meat to pan, and add reserved tomato liquid and beef broth to depth of 1 inch in bottom of pan. Cover and cook over low heat for 1 1/2 hours or until almost tender. Additional beef broth should be added during cooking to maintain 1 inch level.

Sprinkle the vegetables around the meat and continue cooking until tender. Sprinkle with minced green onions before serving (optional) and parsley.