Pour salad dressing over roast in a shallow baking dish; cover and refrigerate 8 hours or overninght, 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 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 constantl, until gravy is thickened and bubbly.

Serve with roast.

Yield 8 servings