1 (3 lb.) beef chuck roast
2 cloves garlic, minced
1/4 c. all-purpose flour
1/4 c. vegetable oil
1 c. beef broth
2 med.-size onions, chopped
1 tsp. salt (opt.)
1 tsp. dried oregano
1/2 tsp. ground black pepper
1 lb. string beans, stem ends trimmed, halved
4 sm. white potatoes or med.-size turnips, quartered
4 lg. carrots, cut into 1 to 2 inch long rounds
1 (10 oz.) pkg. frozen Lima beans

Rub roast with garlic. On plate or waxed paper, dredge meat in flour, coating well. In large, heavy-bottomed Dutch oven or iron pot over medium-high heat, heat oil. Add roast, brown on all sides. Add broth and onions; season roast with salt (if desired), oregano and pepper. Reduce heat to low; cover and simmer about 2 1/2 hours.

Add vegetables together, or stagger by adding those that require longer cooking first, followed by more tender vegetables such as turnips. Cook 40 additional minutes or until meat and vegetables are of desired doneness. Transfer meat to platter. Using slotted spoon, remove vegetables and arrange around meat. Using spoon, skim off and discard all visible fat from pan gravy; stir to blend. Slice meat and serve with gravy and vegetables. Makes 12 servings meat and 8 servings vegetables.

Per each of 8 meat-and-vegetable servings: 443 calories, 32 grams protein, 25 grams fat, 29 grams carbohydrate, 500 milligrams sodium, 79 milligrams cholesterol, 2 grams fiber.