Spanish Pot Roast
|Pot roast||4 Pound|
|Catalina french||8 Ounce (1 Bottle Kraft)|
|Water||3⁄4 Cup (12 tbs)|
|Stuffed green olive slices||1 Cup (16 tbs)|
Brown meat in 1/4 cup dressing.
Add remaining dressing and 1/2 cup water.
Cover; simmer 2 hours and 15 minutes.
Add onions, potatoes and olives; continue simmering 45 minutes, until meat and vegetables are tender.
Remove meat and vegetables to warm serving platter.
Gradually add remaining 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