Pot Roast with Baby Vegetables Recipe | Tyler Florence | Food Network

Ingredients

• 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