Enjoy this recipe from Our Best Quick & Easy Casseroles.
Submitted by: Linda Newkirk from Central Point, OR
8-oz. bottle Catalina salad dressing, divided
3-lb. beef chuck roast
6 to 8 carrots, peeled and diced
6 to 8 potatoes, peeled and diced
Optional: 1 onion, quartered
12-oz. jar green olives with pimentos
Heat 1/4 cup dressing in a roasting pan over medium heat. Add roast to pan; cook and turn until all sides are browned. Add carrots, potatoes and onion, if using, to pan. Pour remaining dressing over all; top with
olives and olive juice. Cover and bake at 350 degrees for 2 to 3 hours, to desired doneness. Serves 4 to 6.