Pot Roast with Baby Vegetables

• 3 to 5 pound top beef chuck roast, trimmed of excess fat
• Seasoned salt and 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 baby squash, such as pattypan and zucchini
• 1 cup button mushrooms, stems removed
• Kosher salt

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.
5. Season with garlic, rosemary and thyme.
6. Cover and set dial to low-heat.
7. Allow to gently simmer for 5 to 6 hours.
8. Remove the cover and add the baby vegetables around the roast.
9. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 1/2 hours.

chuck roast, salt, onion, carrot, beef broth, worcestershire sauce, garlic, rosemary, thyme, potatoes, baby carrots, boiling, baby squash, button mushrooms, kosher salt

Taken from www.foodnetwork.com/recipes/tyler-florence/pot-roast-with-baby-vegetables-recipe2.html (may not work)