1 (4 pound) boneless chuck roast
Salt, black pepper and red pepper, to taste
1 (8 ounce) bottle Catalina salad dressing
1/2 cup red wine
1 onion, thickly sliced
2 ribs celery, thickly sliced
1 teaspoon parsley flakes
1 (0.87 ounce) package brown gravy mix
6 new potatoes, halved or quartered
4 carrots, cut into (2-inch) lengths
1 onion, quartered
1 small bell pepper, thickly sliced

Rinse, dry and season meat with salt, black pepper and red pepper. Combine salad dressing, wine, sliced onion, celery, parsley flakes and brown gravy mix. Pour over meat and marinate overnight, in refrigerator, in tightly covered bowl. Do not use metal container.

When ready to bake, remove meat, reserving marinade and vegetables, and place meat in lightly oiled Dutch oven. Brown on all sides. Pour marinade and vegetables over meat. Add the potatoes, carrots, quartered onion and bell pepper. Cover pot. Bake in a preheated 300 to 325 degree F oven for 2 1/2 to 3 hours or until fork tender.

Makes 6 to 8 servings.