If you don't get the mag, this is the pot roast that dh was in ecstasies over:
Prairie Land Pot Roast (Kraft Food and Family, Winter 2008, pg. 17)
Prep: 20 min. Total: 2 hours 40 min.
1 boneless beef shoulder pot roast (2 lb.)
1/2 tsp salt
1/4 tsp pepper
1 bottle (8 oz.) 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
2 tbsp fresh parsley, chopped
Season both sides of roast with salt and pepper. Brown meat in large heavy pot or Dutch oven on high heat in 1/4 cut of the dressing, turning to brown all sides. Add onions; stir to brown.
Add remaining dressing potatoes, carrots, and enough water to come three-fourths of the way up meat (about 1 1/2 to 2 cups). Bring to boil; cover. Reduce heat to low. Simmer 2 hours or until meat and vegetables are tender.
Remove meat from pan; slice meat thinly against the grain. Serve meat and vegetables topped with pan gravy. Sprinkle with chopped parsley just before serving.
Makes 8 servings.