Catalina Pot Roast

This is from the archives of the kraft test kitchens. I have not tried it out yet but it sure sounds tasty!!

Brown the roast in 1 / 4 cup of the dressing.

Add the remaining dressing and 1 / 2 cup water.

Cover and simmer for two hours and fifteen minutes.

Add the onions , potatoes and olives and continue simmering for 45 minutes or until the meat and vegetables are tender.

Remove the meat and vegetables from the pan , leaving the hot liquid.

Add the remaining 1 / 4 cup of water to the flour , stirring until well blended.

Gradually add the flour / water mixture to the hot liquid in the pan , stirring constantly , until the mixture thickens.

Simmer three more minutes , stirring constantly.

Serve the gravy with the roast and vegetables.

chuck roast, french dressing, water, onions, potatoes, pimento stuffed olive, flour