Pot Roast With Baby Vegetables

Recipe Ingredients

3 lbs	1362g / 48oz	Top beef chuck roast - (to 5) - excess fat trimmed
		Seasoned salt - to taste
		Lemon pepper - to taste
1		Onion - peeled, halved
1		Carrot - whole
1 cup	237ml	Low sodium beef broth
2 tablespoons	30ml	Worcestershire sauce
2		Garlic cloves - whole
1		Rosemary sprig
2		Thyme sprigs
1 lb	454g / 16oz	New red potatoes
1 cup	110g / 3.9oz	Baby carrots
1 cup	237ml	Boiling or pearl onions
1 cup	237ml	Baby squash
		= (such as pattypan and zucchini)
1 cup	237ml	Button mushrooms - stems removed
		Kosher salt - to taste

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1A08) - from the TV FOOD NETWORK

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