Spanish Rump Roast

1. 1

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

2. 2

   Add remaining dressing and 1/2 cup water.

3. 3

   Cover and simmer for 2 hours.

4. 4

   After 2 hours, add onions, potatoes,

5. 5

   carrots and olives.

6. 6

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

7. 7

   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.

8. 8

   Cook, stirring constantly until mixture boils and thickens.

9. 9

   Simmer 3 minutes, stirring constantly.

10. 10

    Serve sauce over meat and vegetables.

* Per serving · 4 servings · Values may vary.