Slow Cooked Pot Roast with Butternut Squash and Dried Plums
A hearty braised chuck roast that transforms into tender, fall-apart beef through slow cooking with aromatic vegetables and herbs. The addition of sweet butternut squash and dried plums creates a beautiful balance of savory and subtly sweet flavors, while red wine and fresh herbs build a rich, complex sauce. Perfect for Sunday dinners or special occasions when you want a comforting meal that feels . This recipe offers flexibility with both oven and slow cooker methods, making it accessible for different cooking preferences and schedules.
Ingredients
- 1 tablespoon olive oil
- 1 3-pound chuck roast, tied
- kosher salt
- fresh ground pepper
- 3 ribs celery, diced
- 2 large vidalia onions, diced
- ½ teaspoon crushed red pepper
- 3 cloves garlic, minced
- ½ cup tomato paste
- ½ cup red wine
- 1 teaspoon cider vinegar
- ½ teaspoon cinnamon
- 3 bay leaves
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 sprigs fresh sage
- 3 cups beef stock
- 2 cups butternut squash, 1/2-inch diced
- 6 dried plums, cut in halfdried apricots1:1
Maintains sweet element
Instructions
- 1
Preheat oven to 350 degrees or prepare slow cooker
- 2
Heat oil in large dutch oven over medium-high heat
- 3
Season roast liberally with salt and pepper
- 4
Sear roast until golden brown on all sides, about 6-7 minutes per side
- 5
Remove roast and set aside
- 6
Add celery and onions to pot and cook until softened
- 7
Stir in crushed red pepper and garlic, cooking for one minute
- 8
Stir in tomato paste and cook until deep burgundy color
- 9
Add red wine and vinegar to deglaze, scraping up brown bits with wooden spoon
- 10
Stir in cinnamon
- 11
For slow cooker: add beef to slow cooker, pour onion mixture over it, add herbs and beef stock, cover and cook on high for 4 hours or low for 7-8 hours, adding squash and plums during last hour
- 12
For oven: return roast to pot, tie herbs together with kitchen twine and add to pot, add beef stock and cover, transfer to oven and roast for 1 hour, check liquid level and add stock if needed, cook another hour, add squash and plums, cover and cook 30 minutes, remove lid and cook 30 more minutes
- 13
Transfer roast to serving platter and rest for 10 minutes before slicing
- 14
Serve with squash, plums and sauce
Tips
Check liquid levels during cooking and add more stock if the roast becomes less than half covered to prevent drying out.
Let the roast rest for 10 minutes after cooking to allow juices to redistribute before slicing for maximum tenderness.
Tie herbs together with kitchen twine for easy removal and to prevent individual leaves from dispersing throughout the sauce.
Good to Know
Refrigerate leftovers for up to 4 days in airtight container. Reheat gently in oven at 325°F or microwave.
Can be made 1-2 days ahead. Cool completely before refrigerating. Reheat gently before serving.
Serve hot with mashed potatoes, egg noodles, or crusty bread to soak up the rich sauce.
Common Mistakes
Don't skip searing the roast to avoid bland flavor and poor color development.
Avoid lifting the lid frequently during cooking to prevent heat loss and extended cooking times.
Don't add squash and plums too early to prevent them from becoming mushy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use a different cut of beef?
Yes, beef short ribs or bottom round roast work well with similar cooking times. Avoid lean cuts like sirloin as they'll become tough with long cooking.
How long will leftovers keep?
Properly stored leftovers will keep in the refrigerator for up to 4 days or can be frozen for up to 3 months in airtight containers.
Can I make this without wine?
Absolutely. Replace the red wine with additional beef stock or broth. You'll lose some depth of flavor but the dish will still be delicious.