Italian Roast Pumpkin with Caramelized Onions

Italian Roast Pumpkin with Caramelized Onions
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What Started it all:
Roast, Pumpkin, onions, crockpot


  • 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


  1. Preheat the crockpot on high.
  2. Season the beef roast generously with salt and black pepper.
  3. Heat a splash of olive oil in a pan over high heat. Sear the beef roast until it's nicely browned on all sides.
  4. While the beef is searing, slice the onions and chop the garlic.
  5. 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.
  6. Deglaze the pan with red wine, scraping up all the flavorful bits from the bottom.
  7. Pour the beef broth into the crockpot, along with the caramelized onions, garlic, and the wine from the pan.
  8. Cut the pumpkin into chunks, removing the seeds and skin. Add the pumpkin chunks to the crockpot.
  9. Throw in the sprigs of rosemary and thyme.
  10. Cover the crockpot and cook on high for 4-5 hours, or until the beef is tender and the pumpkin is soft.
  11. 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.

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