Pot Roast With Baby Vegetables (4-6 Servings)
- 3 lbs beef chuck roast, trimmed of excess fat
- Seasoned salt and lemon pepper
- 1 onion, peeled and halved
- 1 carrot, whole
- 1 cup beef broth
- 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 or zucchini
- 1 cup button mushrooms, stems removed
- Sea salt.
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 or Crock Pot. 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 30 to 60 minutes. Substitute about 1 teaspoon dried rosemary and thyme if you don't have fresh.