Pumpkin Pot Roast

Name: Pumpkin Pot Roast
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 4 pounds beef chuck roast; 1 teaspoon Kosher salt; 1/2 teaspoon ground black pepper; 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 peppers (diced); 1 tablespoon Worcestershire sauce; 28 ounces canned diced pineapple (with juice); 1 teaspoon cinnamon; ¼ teaspoon nutmeg; 3 cups beef broth (low-sodium); 1/4 cup cilantro (diced); 2 bay leaves; Cilantro; Lime wedges

Recipe Video Print

All my favorite fall flavors come together in one pot when I make this Pumpkin Pot Roast. I use tender beef, pumpkin, sweet pineapple, and warm spices like cinnamon and nutmeg, all simmered until they are rich and super flavorful. It is the perfect holiday meal, and it only takes me about 30 minutes to prepare. After that, I just place it in the oven and let it cook until everything is tender and ready to serve as a complete meal.

Shredded pumpkin pot roast beef on a plate.

I love creating recipes that represent my brand “Sweet and Savory Meals”, especially now that I have spent over a decade developing dishes my audience trusts and cooks on repeat. Some of my most popular ones are my sweet potato salad and my classic one pot honey garlic chicken and rice, both made with busy moms like me in mind. And here I am today, doing the same thing and sharing this Pumpkin Pot Roast recipe with sweet and savory flavors that make it the ultimate fall meal.

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store leftovers:
Frequently asked questions
More comforting fall recipes:

When I put this recipe together, my main focus was to make it easy but packed with ingredients I love. So I use beef chuck roast, just like I do for my red wine pot roast, along with spices, fresh pumpkin, and a few pantry staples I always have in stock. With the holidays coming up, I think this meal is perfect for Thanksgiving or even Christmas when you are hosting a big group. And if there are any leftovers, they can be frozen for up to 3 months, which means I can enjoy this dish even after pumpkin season is over. Isn’t that amazing? Another great thing about my recipe is that it all cooks in one pot, that’s right! So, I hope you make my Pumpkin Pot Roast recipe this season and share it with the people you love.

A serving plate with pumpkin pot roast and lime wedges.

Why you will love this recipe

All in one pot and done: I make everything in one pot, which means less time in the kitchen and fewer dishes at the end.
Holiday-ready and crowd-friendly: This recipe feeds a big group, so I make it for Thanksgiving or Christmas when I host dinner. It is sweet from the pumpkin and pineapple, savory from the beef and spices, and seriously taste like a celebration.
Made with comforting ingredients: I only use ingredients I trust, like fresh pumpkin, beef chuck roast, onion, broth, and warm spices that I will share more about below.
Perfect for make-ahead meals: Leftovers freeze well, so I always save a portion for another day. It is so satisfying to pull out a ready-to-heat homemade meal, especially when pumpkin is not in season anymore.

What you will need

Pumpkin pot roast ingredients in individual bowls on a table.

Beef chuck roast: I use a 4 pound beef chuck roast for this recipe because it has a lot of fat and collagen, which melt during cooking and make the meat tender.
Pumpkin: I use a 4 pound sugar pumpkin, cut into two-inch cubes.
Diced poblano peppers: These have an earthy, smoky flavor with a milder heat than jalapenos. If poblano peppers are too spicy for you, bell peppers are a good substitute.
Diced pineapple: I use a 28-ounce can of Dole diced pineapple along with its juice.
Worcestershire sauce: I love using this because it has a mix of sweet, salty, tangy, and savory flavors from anchovies, molasses, garlic, onion, and tamarind.
Beef broth: I recommend low-sodium organic beef broth.
Diced yellow onion and red onion: I prefer yellow onion in this dish for its stronger taste. I also add a red onion, cut into quarters, on top of the roast because it turns sweet and tangy as it cooks.
Garlic: I use minced and whole garlic cloves for my recipe.
Cinnamon and nutmeg: Cinnamon adds a sweet, warm, slightly citrusy note, while nutmeg brings a nutty clove-like warmth with a hint of spice. Perfect combo in my opinion.
Cilantro: I add cilantro for its bright, lemony, slightly peppery taste.
Bay leaves: These add a savory flavor as they simmer with the roast. Do not skip it!
Seasoning and oil: Any cooking oil works. I simply season with salt and pepper.

How to make

Preheat oven and sear the meat: I start by preheating the oven to 325 degrees F and adding 3 tablespoons of oil to my Dutch oven. While it heats on the stove over medium high heat, I season the beef chuck roast with salt and pepper. Once the oil is hot, I sear the meat for 6 to 8 minutes on each side until it has a nice brown crust, then I set it aside.

Cook the veggies: I add the onions to the same pot and saute them for about 3 minutes until they are lightly browned. Then, I add the minced garlic and fresh pumpkin cubes, followed by the rest of the ingredients except for the red onion, whole garlic and bay leaves. I give everything a good stir to mix it all together.

Veggies and fruit for pumpkin pot roast.

Add the roast: I place the seared meat back into the pot, then add the bay leaves, whole garlic cloves, and quartered red onion on top. I cover the pot and cook it in the oven for 3 to 4 hours, until the beef is tender enough to pull apart with a fork.

Serve the roast: When it is done, I remove the bay leaves and shred the beef. I serve it with the cooked veggies, fresh cilantro, and lime wedges on the side.

Tender pumpkin pot roast with onion, pineapple, and pumpkin.

Expert tip

Prevent a dry roast

There are several things that can cause a roast to dry out, and preventing it actually begins before cooking even starts. It all starts with choosing the right cut of beef. Chuck roast is my favorite because it has plenty of connective tissue that melts during slow cooking. Even though I do not marinate it in this recipe, a simple mix of vinegar and spices can help keep the meat juicy. I am careful not to overcook it and remove the roast when the internal temperature reaches about 130 degrees F, knowing it will continue to rise a bit as it rests.

More tips to consider:

Rump roast is another good option, especially when cooked low and slow, because it also has enough connective tissue to stay tender.
I always season the roast with salt and pepper before searing it on all sides. Searing is one of my key steps because it locks in the juices and builds rich flavor.
Brown the roast properly first to sear it and keep the juices in the meat where they belong.
I am careful not to overcook the pumpkin because it can get mushy. If I am making a larger pot roast, I cut the pumpkin into bigger chunks.
If I decide to marinate the beef, I mix half a cup of vinegar with salt, pepper, garlic, and dried herbs, then let it sit for at least 2 hours, but overnight in the fridge is even better.
Let the roast rest for at least 10 minutes before shredding or slicing. This helps the juices settle back into the meat.

Shredded tender pumpkin pot roast with pumpkin and pineapple.

Recipe variations and add-ins:

Wine-infused: I replace 1 cup of broth with 1 cup of red wine. It adds a rich depth to the sauce and makes the roast even more comforting.
Swap the beef for pork: I use a 4 pound pork shoulder in place of the beef chuck roast. It cooks up just as tender and absorbs the sweet and savory flavors in the pot.
Make it Hawaiian style: I add an extra 1/2 cup of pineapple juice and one tablespoon of soy sauce to the pot. It creates a sweet and savory blend with a hint of tropical flavor.
Spicy: I stir in one chopped jalapeno or one teaspoon of chili powder. It adds a warm layer of spice that pairs well with the fall flavors.
Use maple syrup for sweetness: I stir in 2 tablespoons of pure maple syrup when adding the broth. It adds a natural sweetness that blends well with the pumpkin and spices.

Serving suggestions:

When I make this pumpkin pot roast for the holidays, I love putting it at the center of the table with a big basket of my soft homemade breadsticks or Amish potato dinner rolls right beside it. For dessert, I slice my ultimate pumpkin cheesecake bars or make a batch of Instant Pot pumpkin bites because my kids absolutely love them.

When family is over, I like to make apple cider mimosas for the adults and pour my homemade apple cider for the kids, so everyone has something comforting to sip while we chat. I also toss together a crunchy pear salad to balance out the rich beef and sweet pumpkin on the plate. These are my favorite ways to serve this comforting meal, but you can always browse my blog for even more recipe ideas to pair with it. I love seeing how you make it your own for family dinners and holiday gatherings.

How to store leftovers:

Store: If I have pumpkin pot roast leftovers, I let them cool before placing them into an airtight container. They stay fresh in the fridge for 4 to 4 days, and I always make sure to add some of the cooking juices to keep the meat moist.
Freeze: I transfer them into a freezer bag with some of the juice, and they stay good for about 3 to 4 months.
Thaw: When I am ready to use them, I place the frozen leftovers in the fridge overnight to thaw slowly.
Reheat: I reheat the pot roast in the oven or on the stove, making sure it warms up in its own juices so it stays tender and full of flavor.

Frequently asked questions

Why is my pot roast tough?

The pot roast may be tough because it is undercooked, and the collagen has not had enough time to break down. Check the internal temperature. If it is not up to 130 degrees F yet, it needs to be cooked longer. Another issue could be that it is overcooked. If it gets dried out from being cooked too long, it will also be tough to chew. Remove the meat when it reaches 130 degrees F.

How can I keep my pumpkin from getting mushy?

The main thing to remember is to not overcook it. To do this, it has to be cut into large pieces. I usually cut mine into two-inch pieces. However, if the roast that you are cooking is large, cut the pumpkin into larger pieces because the cooking time will have to be longer. Also, make sure the pumpkin is not too soft before cooking it.

How can I thicken my gravy?

To thicken the gravy, I have a few easy options. My first choice is flour. I mix 1/4 cup of flour into the cooking juices and stir it over medium high heat until it starts to boil. After one or two minutes of simmering, it thickens up nicely. I can also use a cornstarch slurry by mixing two parts water with one part cornstarch until it fully dissolves, then adding it to the gravy while it cooks.

More comforting fall recipes:

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