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Ingredientes
- 3 lb top beef chuck roast - (to 5) excess fat trimmed
- Â Â Seasoned salt to taste
- Â Â 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
- Â Â (such as pattypan and zucchini)
- 1 c. button mushrooms stems removed
- Â Â Kosher salt to taste
Direcciones
- 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.
- 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.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 8 servings | |
| Calories 408 | |
| Calories from Fat 243 | 60% |
| Total Fat 26.98g | 34% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 265mg | 11% |
| Potassium 829mg | 24% |
| Total Carbs 14.76g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.55g | 2% |
| Protein 25.65g | 41% |
