1 (2 lb.) Boneless Beef Chuck Roast
1/2 t. salt
1/4 t. pepper
1 (8oz.) bottle Catalina Dressing (Divided)
2 large onions sliced
2 lbs. Yukon gold potatoes (peeled and cut up in 1 inch pieces)
1 lb. carrots peeled and cup up or use baby carrots
2 T. chopped parsley

Season both sides of roast with salt & pepper, brown meat in large heavy pan (I use electric fry pan) brown in 1/4 c. of dressing, turning to brown on both sides (this is important) Add onions stir to brown, add remaining dressing, potatoes, carrots and enough water to come 3/4 way up on meat about 2 cups. Bring to boil, cover, and reduce heat to low simmer 2 hours or until tender. Slice meat against grain. Serve meat & vegetables topped with gravy. Sprinkle top with parsley just before serving. Makes 8 servings. Tangy sweet dressing is the key flavoring in this moist roast. Dad will love it.

Janice Dougherty
Waukon IA