pot roast with baby vegetables


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Serves | Prep Time | Cook Time

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Ingredients You'll Need

3-5 pound top beef chuck roast, trimmed of excess fat
seasoned salt & lemon pepper
1 onion, peeled and halved
1 carrot, whole
1 cup beef broth, low sodium
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 zuchinni
1 cup button mushrooms, stems removed
kosher salt


Directions

sprinkle roast with seasoned salt & lemon pepper to taste. place onion and carrot in the bottom of a 5-6 quart slow cooker. lay the meat on top of the vegetables. pour in the broth & worcestershire sauce. season with garlic, rosemary, and thyme.


cover and set dial to low-heat. allow to gently simmer for 5-6 hours. remove teh cover and add the baby vegetables around the roast. sprinkle with seasoned salt and continue to cook on low-heat for an additional 1 to 1-1/2 hours.


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