This blog post is in partnership with PRE Brands. All opinions are my own. Thanks for all of the pumpkin love!
Full disclosure: I’ve never made a pot roast before. Sure I’ve seen a cut of meat turn into something delicious thanks to my mom, but did I know anything about what to do in between? Nope! Enter this pumpkin pot roast! As someone’s whose culinary claim to fame comes from pumpkin desserts and spaghetti squash, I had my work cut out for me roasting up a storm pumpkin-style! I promise you that if I could do it, you can do it too! And with the weather taking a turn for the cold now, a pot roast is really a great meal to warm you up on a chilly night.
When I heard about PRE Brands, I was immediately impressed by their message of quality and the packaging the beef comes in. Never before has finding exactly which cut of meat you need been so easy! Their section at Mariano’s was clearly labeled, so as I walked into the meat area, I could clearly spot their signage. I don’t know about you, but when I usually walk into the meat section it looks like an array of the same meats (very confusing) without any indication on which is which besides the small print on the white label. Shopping for PRE Brands chuck roast was not like that at all–I found exactly what I needed and was on my way!
As a dietitian, high-quality meats, poultry, and seafood are important to me. I purchase wild caught salmon, cage-free eggs, and grass-fed beef when available. I feel confident in my decision to chose PRE Brands beef because it contains no added hormones, or antibiotics–something that is in a lot of the sources of protein we are eating, and we may not even know it.
Grass fed beef comes from cattle that only eat grass and other foraged foods. Other cattle are fed a diet of grains and corn, which leads to a difference in the nutritional make up of the beef. Grass fed meat has more omega-3 fatty acids (the good kind your body needs for many functions!) and less total fat. To me, they taste better, too!
I filled my cart with the chuck roast and the various vegetables and spices I needed to make this pot roast robust with the flavors of the season–squash, onion, garlic, bay leaves, rosemary, potatoes, beets and more! Use my recipe below for roasting in a conventional oven, or make it in a slow cooker! I don’t have one, but it’s on my Christmas list!
Prep time: 1 hr. Cook time: 3 hrs. 45 min in conventional oven Serving size:4
For the Pot Roast:
- 1 PRE Brands Chuck Roast
- 2 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 1 cup red wine, (I used Malbec!)
- 2 cups unsalted beef broth
- 1 teaspoon freshly ground black pepper, plus more for serving
- 2 large cloves garlic, minced
- 2 bay leaves
- 1 whole fresh rosemary sprig
- 1 tablespoon tomato paste
- 4 teaspoons Worcestershire sauce
- 1 package baby carrots
- 2 cups butternut squash (1 medium whole squash), cubed
- 1 small rutabaga, cubed
- 1 bag baby fingerling potatoes
- 1 small beet, cubed
For the Pumpkin Glaze:
- 2 tbsp. pumpkin puree
- 1 granny smith apple, cubed into very small pieces
- 1 tbsp. butter
- 1/2 tsp. cinnamon
For the Pot Roast:
Heat the oven to 325°F. Season the chuck roast with 1 1/2 teaspoons of the salt and the pepper (no trimming required here!). Heat the oil in a 7-quart Dutch oven over ( I didn’t have one at the new apartment, so I bough a roasting pan from Mariano’s and it worked great!) medium-high heat until simmering. Add the roast and brown on all sides, including the ends. This was about 5 minutes per side for me. Reduce the heat to medium and add the onions and remaining 1/2 teaspoon salt. Sauté until softened and beginning to brown around the edges. Add the red wine and scrape up the beautiful browned bits on the bottom of the pan. Add flavorings and roast to the pot. Stir in the beef broth, garlic, bay leaves, whole rosemary sprig, tomato paste, and Worcestershire sauce. Return the meat and any juices to the pot. Bring to a simmer, then cover and place in the oven. Don’t forget to cover! Braise for 1 hour and 45 minutes.
Now add the root vegetables! Uncover and add the butternut squash, beets, carrots, potatoes, and rutabaga into the braising liquid around the roast. Cover again, return to the oven, and braise until the roast pulls apart easily and the vegetables are tender but not mushy, for 1 1/2 to 2 hours more. The house will be very fragrant!
Since I used a roasting pan, I transferred a cut of my roast to a smaller dish and added the vegetables and pumpkin glaze on top.
For the Pumpkin Glaze:
Saute the butter, pumpkin, cinnamon and small apple cubes until combined. The mixture will be slightly thick and the apple pieces will be soft.
Check out another final beauty shot on my Instagram! I’ve also made a PRE Brands ribeye for Rob and I just recently. He loved it, and I’ll definitely be making one again–the perfect dinner for two!
PRE Brands beef is available at Mariano’s, grocers across the US, Amazon Fresh, Jet Fresh and Peapod. I’m also excited to share with you that they are having a 20% off sale on Amazon FRESH this week and next week (12/4-12/11). It’s the perfect time to stock up for the holiday season, and if you’re like me and not into walking to your grocery store when Chicago turns cold, this deal is for you!
Planning a Whole30 in January (I know I’ve thought about it!)? PRE Brands is the first Whole30 approved grass-fed meat brand. Order today, and you’ll be more prepared to kick it off January 1st!
Stay tuned because I’m excited to bring you more info and exclusive offers with PRE very soon!
Pin this pumpkin pot roast!