Pumpkin Pot Roast
Pumpkin Pot Roast is made with tender beef, pumpkin, and pineapple, all cooked to perfection in a blend of fall flavors. This is the perfect holiday meal, and it only takes 30 minutes to prepare and put in the oven.
With fresh, sweet pumpkin and warm fall spices, this dish reminds me of Thanksgiving. Tender beef that melts in your mouth, with a blend of sweet and savory flavors, for the ultimate fall meal.
Table of contents
No matter whether it is pumpkin season or not, you are going to want to put this one in the delicious recipes file so you can make it again soon. And believe it or not, it is one healthy recipe too.
This is one of those easy recipes that are also totally scrumptious and delightful. All you need is the roast, spices, pumpkin, and a few other ingredients you probably already have in the kitchen.
No matter what cooking process you like, whether it is the dutch oven, crockpot, or instant pot, my pumpkin pot roast is easy and fantastic. This meal is perfect for Thanksgiving or any other special occasion. Such an easy way to feed a crowd. And if there are any leftovers, they can be frozen for up to three months.
Another great thing about this recipe is that it has everything in one pot. No need for any other side dishes. The pumpkin and pineapple can be served on the side.
I love being able to share this recipe with my readers because I want everyone to know how to enjoy pumpkin for more than just pie. This is a wonderful way to experience new flavors.
Looking for more pot roasts? Red Wine Pot Roast is tangy, tender, and mouthwatering. If you are short on time, try this Homemade Instant Pot Roast for a meal in under three hours. And for those who prefer a slow cooked meal, my Slow Cooker Red Wine Pot Roast is fabulous.
Why you will love this recipe
- Only 30 minutes to prep: So easy to prepare. Then, just put it in the oven and wait for it to cook.
- Serve it any time: It is perfect for Thanksgiving, but it can be served any time of the year.
- The whole meal is in one pot: I love one-pot meals. They make everything so much easier.
- Experience the taste of pumpkin: It is not just for pie. Try it when it is not sweetened with all that sugary stuff on it.
What you’ll need to make pumpkin pot roast
Special items:
- Dutch oven – For making this roast.
- Bowls
- Cooking utensils
Ingredients:
- Beef chuck roast – I chose a four-pound beef chuck roast for this recipe because it has a lot of fat and collagen, which melts and makes it more tender.
- Pumpkin – A four-pound sugar pumpkin is what I use, cut into two-inch cubes.
- Diced poblano peppers – Earthy and smoky with a slightly milder heat level than jalapenos. If these are too spicy, use bell peppers.
- Diced pineapple – I use a 28-ounce can of Dole diced pineapple with the juice.
- Worcestershire sauce – I love using this sauce because it has a blend of sweet, salty, sour, and other flavors from anchovies, molasses, garlic, onion, and tamarind.
- Beef broth – I highly recommend low-sodium organic beef broth for a rich beefy taste without any extra additives or salt.
- Diced yellow onion – Yellow onion is what I prefer for this dish because I want a stronger taste with more bite to it.
- Quartered red onion – I also add a red onion, cut into quarters, on top of the roast because it turns sweet and tangy as it cooks.
- Cinnamon – With a slight hint of citrus and a little bit of spiciness, cinnamon is sweet, warm, and welcoming.
- Nutmeg – Another warm spice, nutmeg has hints of clove and nuttiness with some spiciness and sweetness.
- Cilantro – To add a lemony and peppery taste. Remember that some people are sensitive to cilantro and think it tastes like soap.
- Vegetable oil – Any oil for cooking is fine.
- Bay leaves – They add a rich and savory flavor slowly as the roast simmers.
- Salt
- Pepper
How to make pumpkin pot roast?
- Preheat the oven: First, I preheat the oven to 325 degrees F and put three tablespoons of oil in a dutch oven.
- Heat up the pot: After, I put the dutch oven on the stove over medium-high heat while I season the meat with salt and pepper. Then, I sear it for six to eight minutes on each side.
- Veggies: Then, the onions go into the pot to be sauteed until they are lightly browned, for about three minutes. The garlic and pumpkin go in next before adding the rest of the ingredients. Then, I stir it all together before putting the meat back into the pot.
- Cook: The bay leaves, whole garlic cloves, and quartered onion go on top before I cover it and put it into the oven to cook for three to four hours or until it is fork-tender.
- Serve: After, I throw away the bay leaves and shred the beef to serve with the veggies, lime wedges, and cilantro.
Expert tip
How to prevent a dry roast
There are many things that can cause a roast to dry out so preventing it starts before cooking begins. It actually starts with buying the meat. Make sure to buy the correct cut of beef. Chuck roast is the best choice because it has a lot of connective tissue that melts and self-bastes the meat and makes it tender. It also has a rich and beefy flavor.
The rump roast is another good choice but can also be tender when cooked slowly because it has a good amount of connective tissue.
Although I do not do it in this recipe, marinating the beef can also help it stay moist. Just a simple marinade of vinegar and spices can make a difference. Seasoning the meat before cooking it is the next important step. Add the salt and pepper first.
Then, searing it on both sides is the next step and is probably the most important step. Searing not only browns the meat, but it also locks in the juices and the flavors to keep it from drying out. It also enhances the flavor.
Overcooking is one of the most common reasons for dry meat. I prefer to remove mine when the internal temperature gets to 140 degrees F because it will continue to rise as it rests. Some people like their beef rare though and that would be more like 120 degrees F and well-done is 160 degrees F.
Recipe variations and add-ins:
- Different meat: Instead of beef, this can be made with pork, lamb, turkey, or chicken.
- More vegetables: Add other vegetables to the mixture including mushrooms, celery, carrots, and green beans.
- More fruits: Don’t stop at pineapple, toss in some cranberries and raisins, or chop up some apples to add to the mix.
- Make it spicy: For an extra spicy pot roast, replace the poblano peppers with jalapenos and add some cayenne pepper.
- Sweeten the pot: On the other hand, make this dish a little sweeter by adding some brown sugar and maple syrup.
- Add some wine: Pour in a glass of red wine to make this dish even more savory.
- Brew it: You can also add a can of pumpkin beer for more fall flavor.
- No pumpkin: If the store does not have any pumpkin, use sweet potatoes instead.
Serving suggestions:
Pumpkin pot roast goes great with all sorts of side dishes. Here are some ideas I have enjoyed.
- This pumpkin pot roast is delicious with my pumpkin mac and cheese, which only needs a handful of ingredients and less than 30 minutes to make.
- Another way to enjoy this is to remove the pumpkin and mix it with sweet potatoes to make mashed sweet potatoes for a delicious unique side dish.
- For dessert, enjoy my pecan pie pumpkin cheesecake. This is a copycat of the decadent Cheesecake Factory cake but tastes even better.
- Serve with a glass of apple cider mimosa for the adults and instant pot apple cider for the kids.
- If wine is more your thing, try Cabernet Sauvignon, Zinfandel, Barolo, Malbec, or Syrah.
- Try this with a side dish of slow cooker-baked potatoes or air fryer-wrapped green beans.
- It also goes great with this sweet and crunchy pear salad.
- Put juices in a small bowl and serve with crusty bread to dip.
Frequently asked questions
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.
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.
Cucurbitacins are the cause of bitter pumpkins. This is a toxic chemical in pumpkins and other squash that can make them taste bitter and cause us to get sick if we eat them. During normal harvests, they do not usually have much in them, but sometimes they can be cross-contaminated through insects or animals that eat them. If the pumpkin tastes bitter, throw it away. It may just be over-ripe but do not take the chance of getting an upset stomach.
To make the gravy thicker, there are several choices. My first choice would be flour. Just mix a quarter cup of flour into the juice and stir over medium-high heat until it comes to boil. Let it simmer for one or two minutes until it is thick. This will also work with a cornstarch slurry. Mix two parts water with one part cornstarch until the cornstarch dissolved and then add it to the gravy.
How to store leftovers:
- Store: If you have pumpkin pot roast leftovers, let them cool down before putting them in an airtight container. Then, it will stay fresh for three or four days in the fridge. Don’t forget to add the juice so it doesn’t dry out.
- Freeze: For those leftovers that last beyond the four day-limit, put them in a freezer bag with some of the juice and these will stay good for about three or four months.
- Thaw: Put the leftovers in the refrigerator overnight to thaw before reheating.
- Reheat: Finally, you can reheat this delicious meat in the oven or on the stove, cooking it in its own juices for best results.
More fall recipes:
Recipe tips:
- The best cut of meat to buy for this recipe is chuck roast but rump roast will work in a pinch.
- Seasoning and searing the roast first is important. Do not skip this step.
- Overcooking is the most common reason for dry meat. Use a meat thermometer and take it out before it reaches 130 degrees F.
- Tough pot roast may be undercooked or overcooked. Remove it when the internal temperature is 130 degrees F.
- Brown the roast properly first to sear it and keep the juices in the meat where they belong.
- Do not overcook the pumpkin either or it will be mushy. Cut it into larger chunks if the pot roast is large.
- If the pumpkin is bitter, it could be contaminated with cucurbitacins. Throw it out just in case so you do not get sick.
- To thicken the gravy, use flour or cornstarch.
Pumpkin Pot Roast
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
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
Video
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.
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.
Cucurbitacins are the cause of bitter pumpkins. This is a toxic chemical in pumpkins and other squash that can make them taste bitter and cause us to get sick if we eat them. During normal harvests, they do not usually have much in them, but sometimes they can be cross-contaminated through insects or animals that eat them. If the pumpkin tastes bitter, throw it away. It may just be over-ripe but do not take the chance of getting an upset stomach.
To make the gravy thicker, there are several choices. My first choice would be flour. Just mix a quarter cup of flour into the juice and stir over medium-high heat until it comes to boil. Let it simmer for one or two minutes until it is thick. This will also work with a cornstarch slurry. Mix two parts water with one part cornstarch until the cornstarch dissolved and then add it to the gravy.