Catalina Pot Roast

• 3 -4 lbs chuck roast or 3 -4 lbs boneless round roast
• 1 (8 ounce) bottle kraft catalina French dressing
• 3/4 cup water
• 8 small onions
• 8 small potatoes
• 1 cup pimento stuffed olive
• 2 tablespoons flour

1. Brown the roast in 1/4 cup of the dressing.
2. Add the remaining dressing and 1/2 cup water.
3. Cover and simmer for two (2) hours and fifteen (15) minutes.
4. Add the onions, potatoes and olives and continue simmering for 45 minutes or until the meat and vegetables are tender.
5. Remove the meat and vegetables from the pan, leaving the hot liquid.
6. Add the remaining 1/4 cup of water to the flour, stirring until well blended.
7. Gradually add the flour/water mixture to the hot liquid in the pan, stirring constantly, until the mixture thickens.
8. Simmer three (3) more minutes, stirring constantly.
9. Serve the gravy with the roast and vegetables.

chuck, water, onions, potatoes, pimento stuffed olive, flour

Taken from www.food.com/recipe/catalina-pot-roast-93785 (may not work)