Pot Roast with Baby Vegetables

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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