Italian Roast Pumpkin with Caramelized Onions
What Started it all:
Roast, Pumpkin, onions, crockpot
<em><em>(Crack your knuckles and roll your shoulders before starting)</em></em>
Ingredients
- 1 medium-sized pumpkin
- 2 onions
- 1.5 kg of beef roast
- Salt
- Black pepper
- Olive oil
- 4 cloves of garlic
- 1 cup of beef broth
- 1 cup of red wine
- 2 sprigs of rosemary
- 2 sprigs of thyme
Instructions
- Preheat the crockpot on high.
- Season the beef roast generously with salt and black pepper.
- Heat a splash of olive oil in a pan over high heat. Sear the beef roast until it's nicely browned on all sides.
- While the beef is searing, slice the onions and chop the garlic.
- Once the beef is browned, transfer it to the crockpot. Add the onions and garlic to the same pan and cook until they're caramelized and golden brown.
- Deglaze the pan with red wine, scraping up all the flavorful bits from the bottom.
- Pour the beef broth into the crockpot, along with the caramelized onions, garlic, and the wine from the pan.
- Cut the pumpkin into chunks, removing the seeds and skin. Add the pumpkin chunks to the crockpot.
- Throw in the sprigs of rosemary and thyme.
- Cover the crockpot and cook on high for 4-5 hours, or until the beef is tender and the pumpkin is soft.
- Once it's done, remove the beef and pumpkin from the crockpot. Slice the beef and serve it with the roasted pumpkin and caramelized onions.