Prairie Land Pot Roast
2 pound boneless chuck roast
½ teaspoon salt
¼ teaspoon pepper
8 ounces Catalina dressing, divided
2 large onions, sliced
2 pounds potatoes, peeled and cut into 1” chunks
1 pound carrots, peeled and cut into 1” chunks
1 ½ – 2 cups water
2 tablespoons chopped parsley
Season both sides of roast with salt and pepper. Put ¼ cup dressing in dutch oven and heat; brown meat in dressing on high heat, turning to brown both sides. Add onions; stir to brown. Add remaining dressing, potatoes, carrots, and enough water to come ¾ of the way up on the meat. Bring to a boil; cover, reduce heat to low and simmer 2 hours. Sprinkle with parsley before serving.
