Shirleys Chuck Roast Supreme

• 1 (3 lb) chuck roast
• 13 bottle pineapple and teriyaki marinade
• 12 cup Catalina dressing
• 1 large vidalia onion
• 2 cloves garlic
• 1 tablespoon onion powder
• 1 tablespoon seasoning salt
• 1 tablespoon fresh white pepper
• 1 tablespoon chopped fresh tarragon
• 4 russet potatoes or 4 red potatoes

1. Make slits in Chuck Roast (I put about 4-5 slits in).
2. Combine onion powder, salt, pepper and rub onto roast.
3. Combine the garlic and tarragon and stuff into slits on the roast.
4. Mix the teriaki (spelling) and Catalina dressing and marinate the roast for a minimum of 2 hours.
5. Par boil the potatoes for about 15 minutes.
6. Slice the vidalia onions and place in the bottom of a foil lined roasting pan.
7. Place the marinated roast on top of the onions.
8. Slice the potatoes in half and arrange around the roast.
9. Bring the foil up around the roast but not to tight.
10. Pour remaining marinade over all.
11. Bake 2 hours at 350.

chuck roast, pineapple, dressing, vidalia onion, garlic, onion powder, salt, fresh white pepper, tarragon, potatoes

Taken from www.food.com/recipe/shirleys-chuck-roast-supreme-38091 (may not work)