Description

This hearty Pumpkin Pot Roast combines tender, slow-cooked beef chuck with sweet pumpkin, poblano peppers, and a harmonious blend of spices and pineapple. Perfect for cozy dinners, this dish is rich in flavor and textures, melding savory and slightly sweet notes with a touch of warmth from cinnamon and nutmeg. Cooked low and slow in the oven, the beef becomes melt-in-your-mouth tender, complemented by aromatic vegetables and fresh cilantro.

Ingredients

Scale

Meat

4 pounds beef chuck roast
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil

Vegetables & Aromatics

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 peppers, diced

Liquids & Seasonings

1 tablespoon Worcestershire sauce
28 ounces canned diced pineapple with juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups low-sodium beef broth
2 bay leaves

Garnishes

1/4 cup cilantro, diced
Additional fresh cilantro for garnish
Lime wedges

Instructions

Preheat the Oven: Preheat your oven to 325 degrees F (163 degrees C) to prepare for slow roasting.
Heat the Oil: Place a large Dutch oven over medium-high heat. Add the vegetable oil and allow it to heat up until shimmering.
Brown the Beef: Season the beef chuck roast evenly with the Kosher salt and ground black pepper. Place the roast in the hot oil and brown on all sides, about 6-8 minutes total, to develop a rich crust. This adds depth of flavor.
Remove the Beef: Once browned, remove the beef from the pot and set it aside on a plate to rest momentarily.
Sauté the Onions: Add the diced yellow onion to the pot and sauté for 3-4 minutes until they become translucent and start to lightly brown, building flavor in the pot.
Add Garlic and Pumpkin: Stir in the minced garlic cloves and the cubed pumpkin, cooking together briefly to meld flavors and soften the pumpkin slightly.
Add Remaining Ingredients: Incorporate diced poblano peppers, Worcestershire sauce, canned diced pineapple with its juice, ground cinnamon, nutmeg, low-sodium beef broth, diced cilantro, whole garlic cloves, quartered red onion, and the bay leaves. Stir everything well to combine.
Return Beef to Pot: Nestle the browned beef chuck roast back into the pot, submerging it in the vegetable and liquid mixture.
Cook Low and Slow: Cover the Dutch oven with its lid and place it in the preheated oven. Cook for 3 to 4 hours until the beef is fork-tender and the flavors are well developed.
Finish Up: Remove the pot from the oven and discard the bay leaves. Shred or slice the beef as desired.
Serve: Serve the pot roast topped with additional chopped cilantro and accompanied by fresh lime wedges for squeezing over. Include the cooked pumpkin and poblano vegetable mixture on the side.

Notes

If you don’t have poblano peppers, you can substitute with mild green bell peppers for a similar texture.
Using a Dutch oven or heavy oven-safe pot is important for even heat distribution during braising.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat well.
For a spicier kick, add chopped chipotle peppers or cayenne pepper along with the poblano peppers.
This recipe pairs well with creamy mashed potatoes, rice, or crusty bread to soak up the flavorful juices.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 480
Sugar: 10g
Sodium: 420mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0.2g
Carbohydrates: 25g
Fiber: 5g
Protein: 40g
Cholesterol: 110mg

Keywords: pumpkin pot roast, slow cooked beef, braised beef recipe, fall dinner recipe, savory pumpkin dish, roast with pineapple