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Beef: Pot Roast with Baby Vegetables

Source of Recipe

Tyler Florence, Food 911


List of Ingredients

3 lb top beef chuck roast -- (3 to 5)
1 onion, peeled and halved
1 carrot, whole
1 cup beef broth
2 tablespoons Worcestershire sauce
2 cloves garlic, whole
1 sprig rosemary
2 sprigs thyme
1 pound new red potatoes
1 cup baby carrots
1 cup boiling or pearl onions
1 cup baby squash
1 cup button mushrooms
kosher salt


Recipe

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. Yield: 6 to 8 servings.