3-4 lb. chuck roast
1 (8 oz.) bottle Catalina dressing
Lemon-Pepper Marinade (Lawry's)
Salt & pepper
1 med. onion
1 1/2 c. sliced carrots
2 c. diced potatoes
Water

Season roast with lemon pepper marinade and then lightly with salt and pepper on both sides. Heat half the Catalina dressing in large pan or Dutch oven until bubbly. Brown roast lightly on both sides and then add about 2 cups of water and the remaining dressing. Cook until tender on top of stove, adding water as necessary on medium to low heat. Remove meat and add carrots and cook about 10 minutes. Add potatoes and sliced onions to carrots and cook about 15 minutes or until tender. Remove and arrange around roast. The remaining liquid makes wonderful gravy with cornstarch.