Zesty Pot Roast - cooking recipe

Ingredients

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

Preparation

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