1 (3 to 4 lb.) boned and rolled chuck roast
1 (8 oz.) bottle Italian salad dressing
1 tbsp. olive oil
1 (14 1/2 oz.) can beef broth
1 c. hot water
1 onion, cut into chunks
1 (60 oz.) bag carrots cut into chunks
1 (16 oz.) bag frozen green beans

Marinate roast 2 to 3 hours in salad dressing. Remove roast from dressing (reserve) and brown in olive oil in Dutch oven. Add soup and water. Cover and simmer 2 hours or until tender, adding water as needed.

Add carrots and onion. Cook 5 minutes. Then add frozen green beans and the reserved salad dressing. Cook uncovered until liquid cooks down and vegetables are tender. Remove to heated platter. Skim excess fat from liquid and thicken with corn starch. Serves 8.