| | Directions | | Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cup of dressing., turning to brown all sides. Add onions, stir to brown. Add remaining dressing, potatoes, carrots, and enough water to come 3/4 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 grain. Serve meant and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving. Prep time: 20 minutes Total time: 2 hours 40 minutes Makes: 8 servings NOTE: I usually do not "brown" my meat first. Instead of Catalina dressing, I use one can of French Onion soup. I also use Worchestershire sauce for more seasoning. |
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| Ingredients | | - |  | 1 boneless beef shoulder pot roast (2 lb) |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 bottle Catalina dressing, divided (8 ounce bottle) |
| - | | 2 onions, sliced (large) |
| - | | 2 pounds potatoes, peeled cut into 2 inch pieces |
| - | | 1 pound carrots, peeled, cut into 1 inch pieces |
| - | | water |
| - | | 2 tablespoons fresh parsley, chopped |
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