Triple Batch Beef Roast

• 1 (4 1/2 lb.) boneless beef chuck, shoulder, arm or blade pot roast, cut into 3/4-inch pieces
• 3 Tbsp. vegetable oil
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 medium onions, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 1 1/2 c. water

1. Heat oil in Dutch oven over medium heat.
2. Add beef (1/4 at a time).
3. Cook and stir until beef is browned.
4. Remove beef from pan, season with salt and pepper and set aside.
5. Cook garlic and onions in pan until lightly browned.
6. Pour off drippings; return beef to pan.
7. Add water; bring to boil.
8. Reduce heat, cover tightly and simmer 1 1/2 to 2 hours, or until beef is tender.
9. Skim off fat. Place about 2 cups of beef mixture into each of 3 (1-quart) freezer containers.
10. Cover tightly and freeze.
11. Use in Beef Stew, Quick and Easy Beef Barley Soup and 20 Minute Beef Chili.
12. Or, use your imagination!
13. Very good!

boneless beef chuck, vegetable oil, salt, pepper, onions, garlic, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324776 (may not work)