Rosemary Pot Roast with Butternut Squash

Updated: Jan 27

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.

What you need to make this recipe:

  • Grapeseed or olive oil

  • Beef chuck roast

  • Coarse Kosher salt

  • Fresh ground black pepper

  • Garlic powder

  • Beef or vegetable broth

  • Red wine

  • Small red potatoes or yukon gold potatoes cut into 1 ½ - 2 inch pieces

  • Onion cut into 1 ½ - 2 inch pieces

  • Garlic

  • Fresh rosemary

  • Bay leaves

  • Butternut squash, cut into 1-inch cubes

How to make this delicious dinner:

Preheat oven to 375°F.

Brown the meat: 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.

Add the remaining ingredients and place in the oven: 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!

Enjoy, and as always let me know what you think in the comments and over in Instagram @sugarandsalt_co!