pot roast with baby vegetables
CATEGORIES
INGREDIENTS
  • 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
  1. 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.
  2. 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.