Spanish Rump Roast


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A meat and potatoes dinner with a bit of flair.

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  • 3- to 4-lb. rump roast
  • 1 8 oz. bottle French dressing
  • 3/4 C. water
  • 8 small onions
  • 8 small potatoes
  • 1 C. sliced stuffed green olives
  • 2 Tbs. flour

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Brown meat in 1/4 C. dressing in a large Dutch oven. Add remaining dressing and 1/2 C. water. Cover and simmer 2 hours and 15 minutes. Add onions, potatoes and olives; simmer 45 minutes more or until meat and vegetables are tender. Remove meat and vegetables to a serving platter. In a mixing bowl, gradually add 1/4 C. 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 sauce with meat and vegetables.

Yield: 8 servings

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