Autumn Pot Roast
This post may contain affiliate links, please see our privacy policy for details. Autumn Pot Roast. If you want a…
This post may contain affiliate links.
This post may contain affiliate links, please see our privacy policy for details.
Autumn Pot Roast. If you want a delicious veggie packed pot roast recipe, then look no further. The flavorfully spiced beef is nestled in a luscious broth and topped with butternut squash, green beans, and anaheim chiles (New Mexico chile). It’s absolutely perfect for a fall day to fill your house with a delicious aroma and your belly with an even more delicious pot roast. This is definitely not your nana’s recipe.
What a wonderful autumn day! And what better to have for dinner than Pot Roast. There’s something about eating pot roast on a cool day after being outside raking leaves or giving your trees their final fall haircut. This recipe is simple to make and easily customizable to whatever veggies you prefer. I highly recommend making it as written the first time though. It’s a keeper.
How to make Autumn Pot Roast
- Sear the seasoned beef in a hot cast iron Dutch oven.
- Add beer, spices, Worcestershire sauce, fresh rosemary and thyme. Cover and roast in the oven for 1 hour at 350ºF.
- Remove the Dutch oven and add the potatoes, carrots, squash, and green beans, cover and roast for another 1 1/2 hours. Remove immediately for medium, otherwise cook a little longer for a more well done roast. Slice or shred and serve with the vegetables and jus.
Autumn Pot Roast
Ingredients
- 3 ½ lb chuck roast
- 10 ounces beer, 3/4 of bottle
- ½ tsp old bay seasoning
- 1 tbsp sweet paprika
- 2 tsp ground chipotle
- 1 tbsp Worcestershire sauce
- 3 sprigs rosemary
- 1 sprig thyme
- salt and pepper, to taste
Remaining Ingredients:
- 2 medium potatoes, peeled and quartered
- 2 medium onions, peeled and quartered
- 2 carrots, peeled and quartered (or 2 cups of baby carrots)
- 1 head garlic, peeled
- 2 anaheim chiles, halved, seeded and diced small
- 1 ½ lbs green beans, trimmed
- 1 small butternut squash, peeled and cubed
Instructions
- Heat a cast iron dutch oven over medium high heat.
- Add 2-3 tbsp olive oil and rub meat with coarse salt. Sear on all sides until brown, about 10 minutes. Mix remaining ingredients in a small bowl and pour over meat.
- Cover and put in a 350 oven for 1 hour.
- After the roast has cooked an hour, remove from the oven and add the vegetables, layering potatoes, carrots and squash on the bottom and the remaining vegetables on top. Pour a little of the juice over the vegetables, cover and return to the oven for 1 1/2 hours. Test the meat at this point. If you like it medium then you can remove it from the oven. If you like it more done, then cook for another hour. Slice or cut the meat into chunks and serve with the vegetables and lots of juice.
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Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
More Fall Recipes
Sausage Mushroom Croissant Casserole
Banana Pumpkin Chocolate Chip Bread
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
Sounds great! I’ll give it a try. Thanks!