Shelly's Recipe

SPANISH RUMP ROAST

Category: Roasts/Tenderloin - Beef

3-4 lb rump roast
1 (8 oz) bottle French salad dressing
3/4 cup water
8 small onions and potatoes
1 cup sliced stuffed green olives
2 tbsp flour

Brown meat in 1/4 cup dressing in a large Dutch oven. Add remaining dressing and 1/2 cup water. Cover and simmer 2 hours and 15 minutes. Add onions, potatoes and olives; simmer 45 minutes or until everything is tender. Remove to a serving platter.

In a mixing bowl, gradually add 1/4 cup water to flour, stirring until well blended. Gradually add mixture to hot liquid in pan; cook, stirring constantly until mixture boils and thickens. Simmer 3 minutes. Stir constantly. Serve sauce with meat and vegetables. Serves 6-8