Prairie Land Pot Roast

This is a kraftfoods.com recipe. The recipe is written for a Dutch oven but it works in a crock pot as well.

1 boneless beef blade roast (2lb)
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. Kraft Catalina dressing, divided
2 large onions sliced
2lb. Yukon gold potatoes, peeled, cut into 2-in pieces
1lb. carrots peeled, cut into 1-in pieces
1 can low sodium beef broth
2 tbsp. chopped fresh parsley

Season both sides of roast with salt and pepper. Brown meat in a large heavy pot or Dutch oven on high heat with 1/4 C. of the dressing turning to brown all sides. Add onions, stir to brown.

Add remaining dressing, potatoes, carrots and broth. Bring to boil, cover. Reduce heat to low. Simmer 1.5-2 hours or until meat and veggies are tender.

Remove meat from pan. Slice meat thinly against the grain. Serve meat and veggies topped with pan gravy. Sprinkle with chopped parsley just before serving.

If you would like to use your crockpot for this, brown the meat and onions in a Dutch over then transfer meat, onions, carrots and potatoes to the crockpot and add the broth. Cook on low 6-8 hours.