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.