Spanish Rump Roast

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Spanish Rump Roast

3- to 4-pound rump roast

1 bottle (8 ounces) French dressing

3/4 cup water

8 small onions

8 small potatoes

1 cup sliced stuffed green olives

2 tablespoons 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 more or until meat and vegetables are tender.

Remove meat and vegetables to a 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 with meat and vegetables.

Makes 8 servings.

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