Pot Roast with Baby Vegetables Recipe

Name: Pot Roast with Baby Vegetables
Prep time: 10 min
Cook time: 7 h 30 min
Total time: 7 h 40 min
Yield: 6 to 8 servings
Ingredients: 3 to 5 pound top beef chuck roast, trimmed of excess fat; Seasoned salt and lemon pepper; 1 onion, peeled and halved; 1 carrot, whole; 1 cup beef broth, low sodium; 2 tablespoons Worcestershire sauce; 2 garlic cloves, whole; 1 rosemary sprig; 2 thyme sprigs; 1 pound new red potatoes; 1 cup baby carrots; 1 cup boiling or pearl onions; 1 cup baby squash, such as pattypan and zucchini; 1 cup button mushrooms, stems removed; Kosher salt

Ingredients

3 to 5 pound top beef chuck roast, trimmed of excess fat
Seasoned salt and lemon pepper
1 onion, peeled and halved
1 carrot, whole
1 cup beef broth, low sodium
2 tablespoons Worcestershire sauce
2 garlic cloves, whole
1 rosemary sprig
2 thyme sprigs
1 pound new red potatoes
1 cup baby carrots
1 cup boiling or pearl onions
1 cup baby squash, such as pattypan and zucchini
1 cup button mushrooms, stems removed
Kosher salt

PREP TIME 10m	COOK TIME 7h30m	TOTAL TIME 7h40m
YIELD 6 to 8 servings

Instructions

Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.
Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 1/2 hours.

Dinner