Spanish Rump Roast

Brown meat in 1/4 cup dressing in a large Dutch oven or large heavy pot that will hold meat and vegetables.

Add remaining dressing and 1/2 cup water.

Cover and simmer for 2 hours.

After 2 hours, add onions, potatoes, carrots and olives.

Cover and simmer 45 minutes more or until meat and vegetables are tender. Remove meat and vegetables to 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 over meat and vegetables.