Pot Roast with Baby Vegetables Recipe | Tyler Florence
This Pot Roast with Baby Vegetables recipe is tender, juicy, and full of bold flavor. A weeknight dinner the whole family will love. Get the recipe now.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
Ingredients
- 3 to 5 pounds 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
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