[flash]

Well, I have a few recipes for alternate pot roasts:
Pot Roasts:
Pot Roast with Sweet and Sour Cabbage
Pepper Beef Pot Roast
Mexican-style Pot Roast
BBQ Pot Roast
Mushroom Sherry Pot Roast


But here is a classic Beef Stew. Improvise on the flavorings, flour, etc., however you want. I'll post some other recipes in my blog if you want more ideas.

Beef Stew
2 ½ pounds beef for stew
1/3 cup all-purpose flour
¼ cup salad oil
1 large onion, chopped
1 large garlic clove, minced
3 cups water
4 beef-bouillon cubes
1 tsp salt
½ teaspoon Worcestershire
¼ tsp pepper
5 medium potatoes cut into chunks
1 pound carrots, cut into chunks
1 10-ounce package frozen peas

Cut meat into 1-½ inch chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In 6-quart Dutch oven over medium high heat, heat oil.

Brown meat all over in oil, a few pieces at a time; remove pieces as they brown. Reduce heat to medium

To drippings in pan, add onion and garlic; cook 3 minutes, stirring, until onion is almost tender. Stir in reserved flour.

Gradually add water, bouillon, salt, Worcestershire, pepper; cook, stirring, until mixture is slight thickened.

Add meat; heat to boiling, stirring. Reduce heat to low; cover; simmer 2 ½ hours until almost tender, stirring occasionally.

Add potato and carrot chunks; over medium heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.

Stir in frozen peas; cover and simmer 5 to 10 minutes or until all the vegetables are tender. Serve.