Pot Roast with Baby Vegetables

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

Yield:
6 to 8 servings

CATEGORIES
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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    I did not like this at all. Maybe I didn't have the right cut of beef? I found it very bland and the meat was not tender. Anyway, I'll stick to making pot roast in the oven.
    Okay, I admit it I'm an extremely picky eater. I never really have liked roast but my husband does so I thought I'd try this for him. WOW what a GREAT TASTY roast Tyler!!! I only had a pork roast but man this was awesome on it. I did tweak it like another post suggested by browning it first and adding 2 1/2 cups broth and 2 tablespoons Worcestershire sauce. I didn't have rosemary so I doubled the thyme and it was still great. The juice was soooo good we could have drunk it straight :. Thank you, Thank you for this recipe!!
    this was good, but I browned the roast first to give it a little more depth of flavor. That is probably what the "missing" element is that one reviewer was trying to pinpoint. Browning always brings out the best in beef. Well worth the extra effort it takes.
    I have never cooked a pot roast in my life. I wanted to invite the folks over for Christmas dinner and was tired of cooking turkey. This was perfect! Talk about easy to make with no fuss when using a slow cooker. I completed all of the prep work in less than 30 mins. I recommend that you use Yukon potatoes rather than russet. Also, I read on a review posted earlier that said that she had put her potatoes in 1 1/2 hours before the roast was done and they were not cooked...keep in mind that the potatoes go in with the roast from the very beginning. You cannot over cook them. I used a bit more broth 2 1/2 cups and extra pearl onions. It worked out great. I do agree that you need a bit more Worchester (maybe double) and fresh herbs are a must (spread garlic and herbs over top of roast). If you cannot decode what a sprig was (like me) a sprig equals one teaspoon. I thought it was great without having to make gravy from the juices. This was a terrific recipe, however, it does take all day to cook, but it is well worth it.
    This is a hit with anyone that tries it. I add a few more dashes of worcestershire sauce. I also make a gravy with flour at the end. Great go to recipe!
    My husband really enjoyed this potroast but there were a few things I would change. I added the baby squash, but it was very mushy and didn't blend well so next time I am going to leave it out. I thickened up the juice with some cornstarch and it made a really nice gravy. The one thing that I kept thinking while I was eating it is, there's something missing. I still can't seem to put my finger on what it was, but next time I am going to add a little red pepper and see if maybe it just needed a little kick. All in all a definite do over in my house.
    easy, tasty, and my husband really enjoyed eating it. I'll definitely make it again.
    Husband loved this recipe.
    The meat was so tender and delicious! The veggies were cooked just right, although I'd add the potatoes about 2 hours before serving as they were not quite done after 1.5 hours. I made a quick gravy using the broth, some water, and flour...nice addition to the dish.
    It was delicious, flavorful and tender. Absolutely the first time my pot roast was eaten without leaving any leftovers for lunch the next day.
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    This recipe is featured in:

    Slow-Cooker Meals