Prairie Land Pot Roast

Ingredients

• 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

Instructions

1. Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven over high heat in 1/4 cup dressing, turning to brown both sides.
2. Add onions; stir to brown.
3. 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 for 2 to 2 1/2 hours or until meat and vegetables are tender.
4. Remove meat from pan; slice meat thinly against the grain.
5. Serve meat and vegetables topped with pan gravy.
6. Sprinkle with chopped parsley just before serving.

Notes

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 medium-high heat. Gradually whisk flour mixture into pan liquid until thickened to desire consistency.