Pot Roast with Baby Vegetables

Name: Pot Roast with Baby Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 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 an amazing recipe to try. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 383 calories, 35g of protein, and 20g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of thyme sprigs, onion, beef broth, and a handful of other ingredients are all it takes to make this recipe so delicious.