A hearty one-pot meal slow-cooked for 7 1/2 hours until the meat, veggies, potatoes, onions and mushrooms are ultra tender.
Directions for: Pot Roast with Baby Vegetables
Ingredients
3 - 5 lb(s) top beef chuck roast, trimmed of excess fat
Seasoned salt and lemon pepper
1 onion, peeled and halved
1 carrot, whole
1 cup low sodium beef broth
2 Tbsp Worcestershire sauce
2 cloves whole garlic
1 sprig rosemary
2 sprigs thyme
1 lb(s) 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. 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. 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.
See more: Roast, Beef, Vegetables, Comfort Food, Dinner, Herbs, Main, Mushrooms, Potatoes, Slow Cook