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Pot Roast with Baby Vegetables

Pot Roast with Baby Vegetables
Prep Time
10 min
Cook Time
7h 30 min
Yields
6 - 8 servings

A hearty one-pot meal slow-cooked for 7 1/2 hours until the meat, veggies, potatoes, onions and mushrooms are ultra tender.

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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
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directions

Step 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.

Step 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.

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