Spanish-Style Pot Roast

• 1 beef bottom round roast or rump roast (2-1/2 lb.) King Sooper's 1 lb For $3.77 thru 02/09
• 1 bottle (8 oz.) KRAFT Classic CATALINA Dressing, divided
• 1/4 cup water
• 1/4 tsp. black pepper
• 1-1/2 lb. new potatoes (about 5), peeled, quartered
• 1 large onion, cut into 8 wedges Safeway 1 lb For $1.49 thru 02/09
• 1 pkg. (16 oz.) baby carrots Target 2 lb For $3.00 thru 02/06
• 2 stalks celery, cut into 2-inch pieces
• 1/2 cup pimento-stuffed green olives

1. Heat oven to 325F.
2. Brown meat in 1/4 cup dressing in ovenproof Dutch oven on medium-low heat.
3. Add remaining ingredients; cover.
4. Bake 2 to 2-1/2 hours or until meat is tender.
5. Remove meat and vegetables from pan, reserving juices in pan.
6. Cut meat across the grain into thin slices.
7. Serve meat and vegetables topped with pan drippings.

beef, dressing, water, black pepper, new potatoes, onion, baby carrots, stalks celery, green olives

Taken from www.kraftrecipes.com/recipes/spanish-style-pot-roast-145166.aspx (may not work)