Ann Anderson'S Perfect Pot Roast

• 3 lb. sirloin tip roast
• 2 Tbsp. all-purpose flour
• 2 Tbsp. cooking oil
• 1 c. chopped onion
• 1 c. water
• 1 (6 to 10 oz.) envelope Italian salad dressing mix
• 1 tsp. salt
• carrots and potatoes
• 2 Tbsp. flour
• 1/2 c. water

1. Coat roast with the first 2 tablespoons flour.
2. Sprinkle with salt.
3. Brown in hot oil.
4. Add onions and saute 3 minutes.
5. Combine water, salad dressing mix and salt.
6. Pour over meat.
7. Cover; simmer for 2 1/2 hours until meat is almost tender.
8. Add pared carrots and potatoes.
9. Cover and simmer for 1/2 hour until vegetables are tender.
10. Remove meat and vegetables to platter. Combine remaining flour and water; add to broth.
11. Cook and stir until thickened and bubbly.
12. Very good.

flour, cooking oil, onion, water, italian salad dressing, salt, carrots, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=438364 (may not work)