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Spanish Pot Roast

3 to 4 lb. pot roast
One 8 ounce bottle Catalina salad dressing
1/2 cup of water
2 to 3 medium potatoes, peeled and quartered
2 cup carrots cut into bite size chunks
1 small can green olives (optional)
1 small red onion, quartered (optional)


Place roast in slow cooker. Add remaining ingredients, just pour the bottle of Catalina dressing in last. Cover and cook on low 8-10 hours or until meat is cooked through and vegetables are tender.

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