Prairie-Land Pot Roast

1 boneless beef shoulder pot roast roast (2 lb.) 1/2 tsp. salt 1/4 tsp. pepper 1 bottle (8 oz.) KRAFT CATALINA Dressing, divided 2 large onions, sliced 2 lb. Yukon gold or all-purpose potatoes, peeled, cut into 2-inch pieces 1 lb. carrots, peeled, cut into 1-inch pieces water 2 Tbsp. chopped fresh parsley Make It!
SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (about 1-1/2 to 2 cups). Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan gravy. Sprinkle with parsley.

How to Thicken Pan Gravy
If a thicker pan gravy is desired, mix 1/4 cup water with 2 to 3 Tbsp. flour. Remove meat and vegetables from pan to platter; cover to keep warm. Bring reserved liquid in pan to boil on medium-high heat. Gradually whisk in flour mixture; cook until thickened to desired consistency.Variation Prepare using 2-lb. beef rump roast and increasing the final cooking time to 2 to 2-1/2 hours or until meat is tender.SubstituteIf only baking potatoes are available, add them to cooking liquid for the last hour of cooking time.