3 to 4 lbs. rump roast
1 (8 oz.) bottle French dressing
3/4 c. water
8 sm. onions
8 sm. potatoes
1 c. stuffed green olive slices
2 tbsp. flour

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 or until meat and vegetables are tender. Remove meat and vegetables to serving platter. Gradually add remaining 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. Serve with meat and vegetables. Makes 6 to 8 servings.