1 pot roast
1 (8 oz.) bottle Catalina dressing and 1/2 c. water
2 oz. green olives, sliced
1 med. onion, chopped
4 to 6 potatoes, peeled and halved or quartered
4 to 6 carrots, cut in sm. chunks

Brown roast in 1/2 bottle of dressing on all sides in Dutch oven type roasting pan. Pour rest of dressing over meat. Put water in bottle to rinse out rest of dressing and pour over meat. Cover and simmer 1 1/2 hours. May need to add a little water during cooking. Turn meat over occasionally. Add onions and olives and cook 1/2 hour longer, covered. Add carrots and potatoes and maybe a little more water. Keep enough liquid to prevent burning and to cook veggies. Simmer, covered, 30 to 40 minutes or until veggies are tender. Serve.