Stewed meat with small vegetables

Ingredients:

• 1.5-2 kg of beef neck, trim off excess fat
• Seasoned salt And lemon pepper
• 1 onion, peeled and cut in half
• 1 carrot, whole
• 1 cup beef broth, lightly salted
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, whole
• 1 sprig of rosemary
• 2 sprigs of thyme
• 450 g of young red potatoes
• 1 cup small carrots
• 1 cup small or pearl onions
• 1 cup small squash or zucchini
• 1 cup small mushrooms without stems

Preparation:

1. Season the meat with seasoned salt and lemon pepper to taste. Place the onions and carrots in the bottom of a 5-6 quart slow cooker. Place the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Add the garlic, rosemary, and thyme.
2. Cover and set to low heat. Cook for 5-6 hours. Then remove the lid and arrange small vegetables around the meat. Sprinkle with seasoned salt and continue cooking, covered, at low heat for another 1-1.5 hours.