Prairieland Pot Roast

• 1 boneless beef shoulder roast (2 lb.)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 bottle (8 oz.) KRAFT Classic CATALINA Dressing, divided
• 2 large onions, sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 lb. Yukon gold potatoes (about 12), peeled, cut into 2-inch chunks
• 8 carrots (1 lb.), peeled, cut into 1-inch pieces
• 1-1/2 to 2 cups water
• 2 Tbsp. chopped fresh parsley

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

beef shoulder roast, salt, pepper, dressing, onions, gold potatoes, carrots, water, parsley

Taken from www.kraftrecipes.com/recipes/prairieland-pot-roast-121775.aspx (may not work)