Spanish Rump Roast

• 3 to 4 lb. rump roast
• 1 (8 oz.) bottle French dressing
• 3/4 c. water
• 1 large onion, diced
• 8 small potatoes
• 3 c. peeled and sliced carrots
• 1 c. sliced stuffed green olives
• 2 Tbsp. flour

1. Brown meat in 1/4 cup dressing in a large Dutch oven or large heavy pot that will hold meat and vegetables.
2. Add remaining dressing and 1/2 cup water.
3. Cover and simmer for 2 hours.
4. After 2 hours, add onions, potatoes,
5. carrots and olives.
6. Cover and simmer 45 minutes more or until meat and vegetables are tender. Remove meat and vegetables to serving platter.
7. In a mixing bowl, gradually add 1/4 cup water to flour, stirring until well blended. Gradually add flour mixture to hot liquid in pan.
8. Cook, stirring constantly until mixture boils and thickens.
9. Simmer 3 minutes, stirring constantly.
10. Serve sauce over meat and vegetables.

rump roast, water, onion, potatoes, carrots, green olives, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67921 (may not work)