Prairieland Pot Roast

Ingredients

• 2 lb beef shoulder roast boneless
• 1 lb carrots peeled cut into 1-inch pieces
• 8 oz classic catalina dressing divided kraft
• 2 Tbsp parsley fresh chopped
• 2 large onions sliced
• 0.3 tsp pepper 
• 0.5 tsp salt 
• 1.5 cups water 
• 2 lb yukon gold potatoes peeled cut into 2-inch chunks ( 12)

Equipment

• frying pan
• dutch oven

Directions

1. Season meat with salt and pepper; cook in 1/4 cup dressing in Dutch oven on high heat 6 to 8 min. or until browned on both sides.
2. Add onions; cook 5 to 6 min. or until caramelized, stirring occasionally.
3. Add remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat. Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.
4. Remove meat from pan; cut across the grain into thin slices.
5. Serve meat and vegetables topped with pan drippings and parsley.