Zesty Italian Pot Roast

Source: Jan Taylor

8 ounces Italian salad dressing
1 (4 pound) roast, trimmed of fat
2 cups beef broth
6 carrots, cut into 1 1/2-inch pieces
10 ounces frozen green beans
2 tablespoons all-purpose flour

Pour salad dressing over roast in a shallow baking dish; cover and refrigerate 8 hours or overnight, turning roast occasionally.

Remove roast from marinade, reserving marinade. Place roast in a Dutch oven; add beef broth. Cover and simmer 2 hours.

Add carrots; cook 5 minutes. Add green beans; cook 5 minutes. Add reserved marinade; cook, uncovered for 10 to 15 minutes or until liquid has decreased to about 2 cups. Add enough water to liquid to measure 2 cups, if necessary. Remove roast and vegetables to serving platter; keep warm. Combine flour and a small amount of pan juices in a jar. Cover tightly, and shake vigorously. Add to pan juices in Dutch oven; cook, stirring constantly, until gravy is thickened and bubbly. Serve with roast.