Pot Roast with Baby Vegetables

Name: Pot Roast with Baby Vegetables
Prep time: 7 h 40 min
Cook time: 7 h 40 min
Total time: 7 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters baby carrots; 1 kilograms top beef chuck roast, trimmed of excess fat; 237 milliliters button mushrooms, stems removed; 1 carrot, whole; 8 servings Kosher salt; 8 servings Seasoned salt and lemon pepper; 237 milliliters beef broth, low sodium; 454 grams new red potatoes; 1 onion, peeled and halved; 237 milliliters boiling or pearl onions; 1 rosemary sprig; 237 milliliters baby squash, such as pattypan and zucchini; 2 thyme sprigs; 2 garlic cloves, whole; 2 Tbsps Worcestershire sauce

Need a gluten free, dairy free, and whole 30 main course? Pot Roast with Baby Vegetables could be a spectacular recipe to try. One serving contains 383 calories, 35g of protein, and 20g of fat. This recipe serves 8. From preparation to the plate, this recipe takes about 7 hours and 40 minutes. A mixture of rosemary sprig, top beef chuck roast, pearl onions, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.