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Pot Roast With Baby Vegetables

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 lbs 1362g / 48oz Top beef chuck roast - (to 5) - excess fat trimmed Seasoned salt - to taste Lemon pepper - to taste

    2. 1 Onion - peeled, halved

    3. 1 Carrot - whole

    4. 1 cup 237ml Low sodium beef broth

    5. 2 tablespoons 30ml Worcestershire sauce

    6. 2 Garlic cloves - whole

    7. 1 Rosemary sprig

    8. 2 Thyme sprigs

    9. 1 lb 454g / 16oz New red potatoes

    10. 1 cup 110g / 3.9oz Baby carrots

    11. 1 cup 237ml Boiling or pearl onions

    12. 1 cup 237ml Baby squash

    13. 1 cup 237ml Button mushrooms - stems removed Kosher salt - to taste

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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. This recipe yields 6 to 8 servings.

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