3-4 lb. pot roast
Salt and pepper
8 oz. bottle French dressing
1/2 c. water
8 sm. onions
4 med. carrots, cut into 1" pieces
4 potatoes, peeled & quartered
1/2 c. water
1/4 c. flour

Season meat with salt and pepper. Brown in 1/4 cup dressing in Dutch oven over low heat. Add remaining dressing and water. Cover, simmer 2 hours. Add onions, carrots and potatoes. Cover. Continue simmering 1 hour or until meat and vegetables are tender. Remove meat and vegetables to platter. Gradually add water and flour, stirring until well blended. Gradually add flour mixture to hot liquid in pan. Cook, stirring occasionally until mixture boils and thickens. Simmer 3 minutes, stirring constantly. Serve with meat and vegetables. 6-8 servings.