Zesty Pot Roast

• 1 (8 ounce) bottle Italian salad dressing
• 1 (4 lb) boneless chuck roast
• 1 (10 ounce) can beef broth, undiluted
• 1 cup water
• 4 -6 carrots, cut into 1 1/2 inch pieces
• 6 potatoes, quartered
• 1 (10 ounce) package frozen cut green beans
• all-purpose flour

1. Pour dressing over roast in a shallow dish.
2. Cover and refrigerate for 8 hours, turning occasionally.
3. Remove roast from the marinade, reserving marinade.
4. Place roast in Dutch oven, add beef broth and water.
5. Cover and simmer for 2 hours.
6. Add the carrots, potatoes and cook for 5 minutes.
7. Add the green beans and reserved marinade and cook for a further 20-25 minutes.
8. Remove roast and vegetables and put onto a serving platter, keep warm.
9. Measure the liquid in the Dutch oven, then return this to the Dutch oven.
10. Combine 1 tablespoon flour for every 1 cup of liquid, and 2 tablespoons water, stirring well.
11. Using a wire whisk, stir the flour mixture into liquid in the Dutch oven.
12. Cook over medium heat, stirring constantly, until thick and bubbly.
13. Serve gravy with roast and vegetables.

italian salad dressing, chuck roast, beef broth, water, carrots, potatoes, flour

Taken from www.food.com/recipe/zesty-pot-roast-175459 (may not work)