Prairie Land Pot Roast

1 (2 pound) boneless beef chuck roast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) bottle Kraft Catalina Dressing, divided
2 large onions, sliced
2 pounds Yukon gold or all-purpose potatoes, cut into 1 inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
2 tablespoons chopped parsley

Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; stir to brown.

Add remaining dressing, potatoes, carrots and enough water to come 3/4 way up meat (about 1 1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 to 2 1/2 hours or until meat and vegetables are tender.

Remove meat from pan; slice meat thinly against the grain.

Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.

NOTE: If thicker gravy is desired, stir 1/4 cup water into 2 to 3 tablespoons flour in small bowl. Remove meat and vegetables from pan; bring to boil on med-hi heat. Gradually whisk flour mixture into pan liquid until thickened to desire consistency.