SEASON meat with salt and pepper. Brown in large heavy pot or Dutch oven on high heat in 1/4 cup dressing, turning to brown both sides. Add onions; cook until browned, stirring occasionally.

ADD remaining dressing, potatoes, carrots and enough water to come 3/4 the way up side of meat (about 1-1/2 to 2 cups). Bring to boil; cover. Simmer on low heat 2 hours or until meat and vegetables are tender.

REMOVE meat from pan; cut across the grain into thin slices. Serve meat and vegetables topped with pan gravy. Sprinkle with parsley.