Pumpkin Pot Roast
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
6 servings
-
Calories
710 kcal
-
Course
Main Course
-
Cuisine
American
Pumpkin Pot Roast
Description
This recipe starts with browning a seasoned 4-pound beef chuck roast to develop a caramelized crust. Aromatic diced onions and garlic are sautéed before adding large cubes of pumpkin and diced poblano peppers to the pot. Canned pineapple with juice adds sweetness alongside Worcestershire sauce, cinnamon, nutmeg, and beef broth to create a flavorful braising liquid. Bay leaves and whole garlic cloves enhance aroma during slow cooking in a Dutch oven, covered and roasted at 325°F until the meat is fork-tender, about 3 to 4 hours.
The braising melds the beef’s deep savory taste with sweet and spicy notes from the pumpkin, pineapple, and spices. The pumpkin softens while retaining some texture. The dish’s richness is balanced by the finishing garnish of cilantro and lime wedges, which add fresh herbal and citrus notes when served.
This hearty pot roast is suited for cooler weather meals and pairs well with the included vegetables. The slow cooking method ensures tender meat and integrated flavors.
Ingredients
- 4 pounds beef chuck roast
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper ground
- 3 tablespoons vegetable oil
- 4 cloves garlic minced
- 4 cloves garlic whole
- 1 yellow onion diced
- 1 red onion quartered
- 4 lbs pumpkin cut into 2 inch cubes
- 2 poblano pepper diced
- 1 tablespoon Worcestershire sauce
- 28 ounces diced pineapple with juice, canned
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 cups beef broth low-sodium
- 1/4 cup cilantro diced
- 2 bay leaf
For Serving:
- cilantro
- lime wedges
Instructions
- Preheat oven to 325 degrees F.
- Place a large Dutch oven over medium-high heat and add the oil.
- Season the beef chuck roast with salt and pepper and brown it on both sides for 6-8 minutes.
- Remove the meat from the pot and set it aside.
- Add in the diced onions. Sauté until translucent and lightly browned, about 3 to 4 minutes.
- Add in the minced garlic and the pumpkin, and saute.
- Add the rest of the ingredients and stir well. Return the beef to the pot, add bay leaves, whole garlic, and quartered onion.
- Cover and cook in the oven for 3-4 hours or until fork-tender.
- Discard bay leaves when done cooking.
- Serve beef shredded with chopped parsley, cooked veggies, cilantro, and lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710kcal | 36% |
| Carbohydrates | 47g | 16% |
| Protein | 64g | 128% |
| Fat | 44g | 68% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 209mg | 70% |
| Sodium | 1114mg | 46% |
| Potassium | 2414mg | 51% |
| Fiber | 5g | 20% |
| Sugar | 30g | 60% |
| Vitamin A | 26047IU | 521% |
| Vitamin C | 75mg | 83% |
| Calcium | 164mg | 16% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
