Heat 1/2 cup Kraft Honey Dijon Vinaigrette dressing in Dutch Oven. Brown Roast in dressing on both sides. Salt & pepper to taste.
Add onions and cook till softened. Add potatoes & toss lightly with onions & dressing. Add 1 tsp. fresh thyme or 1/4 tsp. dried thyme. Add remaining 1/2 cup dressing & enough water to almost reach top of roast. Add carrots.
Reduce heat, cover pot and simmer 3 to 3 1/2 hrs. till tender.