3 to 4 lb. pot roast
1 (8 oz.) bottle Catalina dressing
6 sm. to med. new potatoes
6 carrots, halved lengthwise
6 sm. boiling onions
1 c. sliced green olives
2 c. water

Braise roast in 1/4 cup of the dressing until evenly browned. Add 1/2 cup dressing and 2 cups water. Simmer 2 to 3 hours until tender, covered. Add veggies, cook covered until tender.

Remove meat and veggies to serving platter; cover and place in warm oven while thickening gravy if desired. About 1 tablespoon cornstarch should be enough, you don't want it too thick. Pour gravy over meat and veggies on platter; serves 6.