Prairie-land Pot Roast

Makes 8 servings

ingredients

2 pounds boneless beef shoulder pot roast roast
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces catalina dressing -- divided
2 large onions -- sliced
2 pounds Yukon gold potatoes -- peeled, cut into 2-inch pieces
1 pound carrots -- peeled, cut into 1-inch pieces
water
2 tablespoons chopped fresh parsley

directions

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.

OR after browning the meat, place in crock pot and cook on High for 3 to 4 hours, or on Low for 8 to 9 hours.

Source: So. Living at Home