Moist Pot Roast

1 boneless roast (2 lbs.)

1/2 tsp. salt

1/4 tsp. pepper

1 bottle Catalina dressing, divided

2 large onions sliced

2 lb. yukon gold potatoes, peeled and cut into 2 inch pieces

1 lb. carrots, peeled and cut into 1 inch pieces

Water

2 Tbsp. parsley chopped

Season with salt and pepper. Place in dutch oven. Add onions, and brown meat with 1/4 cu. dressing. Add remaining dressing, carrots, and enough water to come 3/4 of the way up the meat. Cover and simmer 2 hours until meat and vegetables are tender.

400 cal

13 g. fat

4 g. fiber

37 g. carbs