Pumpkin Pot Roast

Ingredients

• 4 pounds beef chuck roast
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 4 cloves garlic (minced)
• 4 cloves garlic (whole)
• 1 yellow onion (diced)
• 1 red onion (quartered)
• 4 lbs pumpkin (cut into 2 inch cubes)
• 2 poblano peppers (diced)
• 1 tablespoon Worcestershire sauce
• 28 ounces canned diced pineapple (with juice)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 cups beef broth (low-sodium)
• 1/4 cup cilantro (diced)
• 2 bay leaves
• Cilantro
• Lime wedges

Instructions

1. 1

   Preheat oven to 325 degrees F.

2. 2

   oil: Place a large Dutch oven over medium-high heat and add the oil.

3. 3

   brown: Season the beef chuck roast with salt and pepper and brown it on both sides for 6-8 minutes.

4. 4

   Remove the meat from the pot and set it aside.

5. 5

   saute: Add in the diced onions. Sauté until translucent and lightly browned, about 3 to 4 minutes.

6. 6

   saute: Add in the minced garlic and the pumpkin, and saute.

7. 7

   stir: Add the rest of the ingredients and stir well. Return the beef to the pot, add bay leaves, whole garlic, and quartered onion.

8. 8

   cook: Cover and cook in the oven for 3-4 hours or until fork-tender.

9. 9

   Discard bay leaves when done cooking.

10. 10

    Serve beef shredded with chopped parsley, cooked veggies, cilantro, and lime wedges.