Instructions: 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.

Yield: 8 servings.

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