Zesty Pot Roast
|Italian salad dressing||8 Ounce|
|Boneless chuck roast||4 Pound|
|Canned beef broth||10 1⁄2 Ounce, undiluted (1 Can)|
|Water||1 Cup (16 tbs)|
|Carrots||6 , cut into 1 1/2 inch pieces|
|Frozen cut green beans||10 Ounce (1 Package)|
|All purpose flour||1 Cup (16 tbs)|
Pour dressing over roast in a shallow dish; cover and refrigerate 8 hours, turning occasionally.
Remove roast from marinade, reserving marinade.
Place roast in a Dutch oven; add beef broth and water.
Cover and simmer 2 hours.
Add carrots, and cook 5 minutes.
Add green beans and reserved marinade, and cook for 20 to 25 minutes.
Remove roast and vegetables to a platter; keep warm.
Measure liquid, and return to Dutch oven.
Combine 1 tablespoon flour for every 1 cup liquid, and 2 tablespoons water; stir well.
Stir flour mixture into liquid in Dutch oven.
Cook over medium heat, stirring constantly, until thick and bubbly.