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Рецепт Pot Roast With Baby Vegetables
by Global Cookbook

Pot Roast With Baby Vegetables
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  Порций: 8

Ингредиенты

  • 3 lb top beef chuck roast - (to 5) excess fat trimmed
  •     Seasoned salt to taste
  •     Lemon pepper to taste
  • 1 x onion peeled, halved
  • 1 x carrot whole
  • 1 c. low sodium beef broth
  • 2 Tbsp. Worcestershire sauce
  • 2 x garlic cloves whole
  • 1 x rosemary sprig
  • 2 x thyme sprigs
  • 1 lb new red potatoes
  • 1 c. baby carrots
  • 1 c. boiling or possibly pearl onions
  • 1 c. baby squash
  •     (such as pattypan and zucchini)
  • 1 c. button mushrooms stems removed
  •     Kosher salt to taste

Инструкции

  1. Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5- or possibly 6-qt crockery cooker. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.
  2. Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hrs. Remove the cover and add in 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 hrs.
  3. This recipe yields 6 to 8 servings.