Pot Roast with Baby Vegetables

Ingredients

• 1 cup baby carrots 
• 3 pound top beef chuck roast trimmed
• 1 cup button mushrooms 
• 1  carrots whole
• 8 servings kosher salt 
• 8 servings seasoned salt and lemon pepper 
• 1 cup beef broth low sodium
• 1 pound new potatoes red
• 1  onion peeled halved
• 1 cup pearl onions boiling
• 1  rosemary sprig 
• 1 cup baby squash such as pattypan and zucchini
• 2  thyme sprigs 
• 2  garlic cloves whole
• 2 tablespoons worcestershire sauce 

Equipment

Directions

1. Sprinkle roast with seasoned salt and lemon pepper to taste.
2. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker.
3. Lay the meat on top of the vegetables.
4. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.
5. Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours.
6. Remove the cover and add the baby vegetables around the roast.
7. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 1/2 hours.