Prairie-Land Pot Roast

By mackenzielester

This is wonderful!

Ingredients

• 1 boneless beef shoulder pot roast roast (2 lb.)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 bottle (8 oz.) KRAFT CATALINA Dressing, divided
• 2 large onions, sliced
• 2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2-inch pieces
• 1 lb. carrots, peeled, cut into 1-inch pieces
• water
• 2 Tbsp. chopped fresh parsley

Preparation

Step 1

SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.

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

REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan gravy. Sprinkle with parsley.