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.
