Potatoes to Roast!

From our little garden...digging up potatoes and onions!Prairie Land Pot Roast - Recipe from an old issue of Kraft food and family magazine!
Prep time: 20 minutes Total 2 hours 40 minutes

1 boneless beef shoulder pot roast (2 lb)
1/2 tsp salt
1/4 tsp pepper
1 bottle (8 oz) Kraft Catalina Dressing, divided
2 large onions, sliced (recipe calls for 2 but I use 1)
2 lb Yukon gold potatoes, peeled, cut into 2 inch pieces
1 lb baby carrots
2 tbsp fresh parsley, chopped

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

Add remaining dressing, potatoes, carrots, and enough water to come three-fourths of the way up meat (about 1 1/2 to 2 cups).

Bring to boil, cover. Reduce heat to low. Simmer 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.

Makes 8 Servings.