Easy Pot Roast

2 lb boneless beef shoulder pot roast
1/2 t salt
1/4 t black pepper
8-oz bottle Catalina Salad Dressing
2 onions, sliced
2 lb potatoes, peeled and cut in 2 inch cubes
1 lb carrots, peeled and cut in 1-inch slices
2 T fresh parsley, chopped
water

Season roast on both sides with salt and pepper. Pour 1/4 cup of Catalina Dressing in a Dutch Oven; add roast and brown on high turning to brown both sides. Add onions and stir until brown. Add remaining dressing, carrots and potatoes. Add water to cover three-fourths of the roast. Bring to a boil and cover. Simmer on low heat for 2 hours or until meat and vegetables are tender. Remove meat from pan and slice thinly against the grain. Serve with vegetables and pan gravy. Sprinkle on chopped parsley. Makes 8 servings.