Prairie Land Pot Roast

Ingredients

• 2 lbs boneless beef chuck roast
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces of kraft Catalina dressing, divided
• 2 large onions, sliced
• 2 lbs yukon gold potatoes, sliced 1 in. pieces
• 1 lb carrot, peeled and cut into 1 in. pieces
• 2 tablespoons chopped parsley

Directions

1. 1

   Season both sides of the roast with salt and pepper.

2. 2

   Brown meat in a large heavy pot/dutch oven on high heat with 1/4 cup of the dressing. Turning to brown both sides. Add onions and brown.

3. 3

   Add remaining dressing,potatoes, carrots and enough water to come up 3/4 way up to meat. Bring to boil; cover. Reduce heat to low and simmerfor 2 hrs or until meat and vegetables are tender.

4. 4

   Remove meat from pan. Slice meat thinly against the grain. Serve meat and vegetables topped with pan juices. Sprinkle with chopped parsley just before serving.