Pot Roast

Ingredients

• 1 boneless beef shoulder pot roast (2lbs.)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bottle (8oz.) Catalina salad dressing
• 2 large onions, sliced
• 2 lbs. all purpose potatoes, peeled, cut into 2'' pieces
• 1 lb. carrots, peeled and cut into 1'' pieces
• Water
• Fresh parsley

Directions

1. Season both sides of meat with salt and pepper. Brown meat in a heavy pot or a Dutch oven on high heat in 1/4 cup of the Catalina dressing. Turn to brown both sides of the meat. Add onions and stir to brown.
2. Add remaining Catalina dressing, potatoes, carrots and enough water cover 3/4 of the meat (about 2 cups).
3. Bring to a boil and skim any foam off the top. Cover and reduce heat to low. Simmer about 2 - 2 1/2 hours or until meat and vegetables are tender.
4. Remove meat from pan and slice thinly against the grain. Transfer meat and vegetables to a serving platter, top with some of the gravy and sprinkle with the parsley for garnish.