Looking for sustaining freezable dish

Can anyone recommend a recipe for a sustaining one-pot dish, easy to make in bulk, which freezes well? In preparation for the arrival of our baby, I’m trying to stock the freezer with easy dinners....the kind of thing I had in mind was some kind of stew or perhaps a soup with meat and vegetables that could be a complete meal, maybe something that cooks for a long time in the oven (a pot roast?) But I don’t have any experience cooking this type of thing. Any ethnicity of dish is fine and we have no particular dietary restrictions. There may well be some dishes already posted on this website that fit the bill. Any suggestions?

Steve and Sarah, I just saw the beautiful pictures of Max!  He may well be the cutest newborn I have ever seen. Congratulations!  I do have a recipe for an Italian pot roast.  I've never tried freezing it before, but I suppose there shouldn't be any problem.
1. Preheat oven to 350. 
2. Cut several slits into a 3 lb. beef chuck roast that has been trimmed and halved crosswise.  Stuff slits with slices of about 3 garlic that have been cut in half.  Season beef with lots of salt and pepper.
3. Heat 1 tbl. olive oil on high in a big skillet and brown the beef on all sides.
4. In a large, heavy pot with a tight-fitting lid, combine a big onion cut into wedges, a pound of small potatoes, one can whole tomatoes in puree (28 oz.), 2 more halved garlic cloves, and 1 tbl. chopped fresh rosemary.
5. Cram beef into pot and cook for at least three hours (until beef pulls apart easily with fork). Then, slice up the beef; cut out any big pieces of gristle and skim off excess fat.
This recipe makes about 8 servings.  Yummy on cold winter days.   

This is delicious, and so easy we were even able to make it in our sleep-deprived state!  Particularly good now that it's suddenly 30 degrees and snowing.