Pot Roast with Baby Vegetables
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 374
- Total Fat
- 12
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 51
- Cholesterol
- 145
- Sodium
- 896
- Total: 7 hr 40 min
- Prep: 10 min
- Cook: 7 hr 30 min
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.