Pot Roast with Baby Vegetables

Total Time:
7 hr 40 min
Prep:
10 min
Cook:
7 hr 30 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
Directions

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.


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    This recipe is featured in:

    Slow-Cooker Meals