3 to 4 lb. pot roast
1 (8 oz.) bottle Catalina French dressing
1/2 c. water
8 sm. onions
8 sm. potatoes
8 olives, stuffed and sliced

Brown meat slowly in 1/4 cup Catalina dressing; add rest of dressing and water. Cover and cook slowly 2 to 2 1/2 hours. Add olives, onions and potatoes. Cook 45 minutes, or until tender. Thicken for gravy.