Since childhood, pot roast has been one of my favorite meals! To make an outstanding pot roast use grass-raised beef, if you don’t have a source for this high quality meat try my preferred source, US Wellness Meats.
- 1 Center Cut Shoulder Roast (grass-raised beef is by far the best!)
- Seasoned salt & lemon pepper
- 1 onion, peeled and halved
- 1 carrot, whole
- 1 c beef broth
- 2 tbsp 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
- 1 cup button mushrooms, stems removed
Sprinkle roast with seasoned salt and lemon pepper to taste.
Place onions and carrots in the bottom of a 5 or 6 quart crockery cooker or Crock Pot.
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. Allow to gently simmer for 5 to 6 hours.
Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1/2 hours.
Substitute about 1 teaspoon dried rosemary and thyme if you don’t have fresh.
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