3-4 lb. pot roast
1 (8 oz.) bottle Western style French dressing
3/4 c. water
8 sm. onions
8 sm. potatoes
1 c. stuffed green olives, sliced
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. 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.