Pot Roast with Baby Vegetables

Pot Roast with Baby Vegetables

from foodnetwork.com
460 min

Get Pot Roast with Baby Vegetables Recipe from Food Network

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

  1. 1

    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.

  2. 2

    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.