Spanish Rump Roast - cooking recipe

Ingredients

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

Preparation

Brown meat in 1/4 cup dressing in a large Dutch oven or large heavy pot that will hold meat and vegetables.
Add remaining dressing and 1/2 cup water.
Cover and simmer for 2 hours.
After 2 hours, add onions, potatoes,
carrots and olives.
Cover and simmer 45 minutes more or until meat and vegetables are tender. Remove meat and vegetables to serving platter.
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.
Cook, stirring constantly until mixture boils and thickens.
Simmer 3 minutes, stirring constantly.
Serve sauce over meat and vegetables.