Dutch Oven Pot Roast with Butternut Squash
This Dutch Oven Pot Roast with Butternut Squash will be your new cozy meal this winter! Made with few ingredients, it comes together quickly. Then, just leave it in the oven, and forget about it for a few hours! It can also be made ahead of time, for a super fast weeknight meal!
Equipment
- 1 Dutch oven
- 1 Cutting board
- 1 Chef's knife
- 1 Set of measuring spoons
- 1 Set of dry measuring cups
- 1 Set of liquid measuring cups
- Aluminum foil
Ingredients
- 1 tablespoon grapeseed or avocado oil
- 2 ½ to 3 pound beef chuck roast
- 1 ½ teaspoons coarse Kosher salt
- 1 teaspoon fresh ground black pepper
- 1 ½ cups beef or vegetable broth
- ⅔ cup red wine
- 2 pounds small red potatoes or yukon gold potatoes cut into 1 ½ - 2 inch pieces
- 1 onion cut into 1 ½ - 2 inch pieces
- 4 medium garlic cloves roughly chopped
- 4 large sprigs fresh thyme
- 1 pound butternut squash cut into 1-inch cubes
Instructions
- Preheat the oven to 375°F.
- Heat oil in a medium dutch oven over medium-high heat. Sprinkle both sides of the chuck roast evenly with salt and pepper. 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,and thyme. 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 out some potatoes and butternut squash. Gently shred the beef as you are plating. Enjoy!
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