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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 to 4 pound beef pot roast 1 cup Catalina French salad dressing, divided 3/4 cup water, divided 8 small whole onions, peeled 8 small potatoes, peeled 1 cup stuffed green olives, sliced 2 tbsp. all purpose flour
Directions
Brown pot roast on all sides in a Dutch oven with 1/4 cup salad dressing. Add remaining dressing and 1/2 cup water. Cover and simmer 2 hours 15 minutes. Add onions, potatoes and sliced olives. Simmer an additional 45 minutes until roast and vegetables are tender. Transfer roast and vegetables to a platter. Stir together remaining 1/4 cup water and flour in a small bowl until smooth. Stir flour mixture into the pan juices. Cook, stirring constantly, over high heat until gravy is boiling and thickened. Simmer 3 minutes, stirring constantly. Serve gravy with roast and vegetables.
Serves 6 to 8.
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