Spanish Pot Roast

By mamapig

Ingredients

• 1 3 lb. pot roast
• 1 8 oz. bottle fat free Catalina salad dressing, divided
• 3/4 cup water, divided
• 8 small onions, halved
• 8 small potatoes, halved
• 1 cup pimiento stuffed green olives, sliced
• 2 Tbs. flour

Preparation

Step 1

Appx. 1 lb. total onions
Appx. 1 1/2 lb. total potatoes

Brown meat in 1/4 cup dressing, over high heat. Mix 1/2 cup water and 3/4 cup dressing, pour over meat, cover and bake for 2 hours in 325 degree oven. Add potatoes, onions and olives, cover and bake another 1 hour until meat and vegetables are tender. Remove meat and vegetables to a warming tray.

Mix 1/4 cup water and flour in a small bowl until well blended. Gradually add the mixture to hot liquid in pan, cook, stirring constantly, until mixture boils and thickens. Reduce heat and simmer 3 minutes, stirring constantly. Serve with meat and vegetables.

(brown the meat in a skillet, and bake in a large corning ware casserole)