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Crock Pot Roast With Baby Vegetables


Number of Servings: 10
Prep Time: 8 hours Skill Level: Average


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 or Crock Pot.

3. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme. Cover and set dial to low-heat.

4. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast.

5. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1/2 hours.

Helpful Hints:

Substitue about 1 teaspoon dried rosemary and thyme if you don't have fresh.

Submitted By :

Grass Fed Meats

Web Link :

US Wellness Meats


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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