7h 30 min
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.
- 5 lb(s) top beef chuck roast, trimmed of excess fat
Seasoned salt and lemon pepper
onion, peeled and halved
cup low sodium beef broth
Tbsp Worcestershire sauce
cloves whole garlic
lb(s) new red potatoes
cup baby carrots
cup boiling or pearl onions
cup baby squash, such as pattypan and zucchini
cup button mushrooms, stems removed
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.