Rosemary Pot Roast With Butternut Squash

Erica Hopper
by Erica Hopper
4 servings
3 hr 15 min

It has been ridiculously cold in East Tennessee the last few weeks. Like 20-something degrees in the morning, and barely making it out of the 40s during the day. That may not sound like much to some, but for me, that is cold! It has also been so so gray! I just want to curl under a blanket and nap! BUT, this pot roast changes all of that. It’s like getting a warm hug right in your belly.The thing I love about this recipe is that it is yet another one pot meal. Plus, the addition of butternut squash not only adds something a little different, but it gives a little nutritional leg-up on some other pot roast recipes.Some things to remember:Make sure that if there is any excess fat on your chuck roast, you trim that off.Do not. I REPEAT. Do NOT add your butternut squash in the beginning. If you do, it will turn into a mushy, overcooked mess. NO one needs that in their life! You can use the lid of your dutch oven, but I prefer to use the foil, because it offers a much more secure seal, so the liquid doesn’t steam out of the dish.Last, but certainly not least, if you aren’t a big fan of butternut squash, simply substitute more potatoes or even sweet potatoes! But, if you do use sweet potatoes, add them in the beginning with the regular potatoes.Enjoy, and as always let me know what you think in the comments and over in Instagram @sugarandsalt_co!

Rosemary Pot Roast With Butternut Squash
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 3 Hours Total time: 3 hr 15 min
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For the roast
  • 1 TBSP grapeseed or olive oil
  • 1 (2 ½ - 3 lb) beef chuck roast
  • 1 ½ tsp coarse Kosher salt
  • 1 tsp fresh ground black pepper
  • ½ tsp garlic powder
  • 1 ½ cups beef or vegetable broth
  • ⅔ cup red wine
  • 2 lb small red potatoes or yukon gold potatoes cut into 1 ½ - 2 inch pieces
  • 1 onion cut into 1 ½ - 2 inch pieces
  • 3-4 medium garlic cloves, roughly chopped
  • 2-3 large sprigs of rosemary
  • 3 bay leaves
  • 1 lb butternut squash, cut into 1-inch cubes
To Prepare the Roast
Preheat oven to 375°F.
Heat oil in a medium dutch oven over medium-high heat. (NOTE: I prefer to use grapeseed oil because it has a higher smoke point). Sprinkle both sides of chuck roast evenly with salt, pepper, and garlic powder. Place in the dutch oven, and cook for 3-5 minutes on each side, until well browned.
Once the beef has browned, add the red wine to the pan to deglaze. Add the broth. Add the potatoes, onion, garlic cloves, rosemary and bay leaves. Sprinkle with a bit more salt and pepper. Cover the dutch oven tightly with aluminum foil, and place in the oven. Place in the oven for 3 hours. Remove foil and add the butternut squash. Return foil and place back in the oven for one more hour. Remove from the oven and let sit for 15-20 minutes to cool slightly.
To serve, scoop about some potatoes and butternut squash. Gently shred the beef as you are plating. Enjoy!
Erica Hopper
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  • Non12302868 Non12302868 on Feb 03, 2021

    Is the total cook time 3 hrs or 4 hrs? Please refer to item 3 under instructions.


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    • Erica Hopper Erica Hopper on Feb 07, 2021

      Additionally, if you feel like 4 hours is too long for the potatoes, then certainly cook them for less time. This could be personal preference, as I enjoy the potatoes to be almost like mashed potatoes. After preparing many different times and many different ways, when I've added them sooner, they have a little too much "bite" for my preference. I hope everyone enjoys this recipe!

  • Sheila Harris Sheila Harris on Feb 03, 2021

    I wouldn't dare tossing bones before I make broth, chicken or beef. It enhances the flavor in any dish you use it in. I'm putting my recipes together for my daughters and my husband said I should start off with teaching them to make their own broth. What a time and money saver, but most of all as you stated it's just so much better than canned or boxed.