Butternut Squash Spiced Chuck Roast Bowl

40 minutes serves 4-6

Butternut Squash Spiced Chuck Roast Bowl

Did you say Fall? Yes, we think you might be looking for this recipe. It's an easy dinner that can be thrown into a bowl and eaten just as delightfully by a fire or on the living room sofa. Filled with hearty winter vegetables and tender, warming chuck roast, this Butternut Squash Chuck Roast Bowl in the Instant Pot will make your chilly nights much more enjoyable.

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Butternut Squash Spiced Chuck Roast Bowl

PREP: 15 min. DIFFICULTY Easy

40 minutes serves 4-6

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Ingredients:

1 24 oz Pre Chuck Roast
2 tbsp high heat cooking oil, such as grapeseed
1 1/2 tsp sea salt
3 cups diced winter squash or pumpkin
1 1/2 tsp crushed red pepper
3 garlic cloves, crushed
2 1/2 tsp ground cumin
2 1/2 tsp ground coriander
3/4 tsp smoked paprika
1 cup fresh green beans, trimmed and cut in half
3/4 cup fresh cilantro leaves
Plain yogurt, to serve
3 tbsp chopped salted cashews
6 tsp pomegranate arils

Equipment:

Instant Pot-Optional
Sheet Pan

Place chuck roast in freezer for 20 to 30 minutes. This will make cutting the meat easier before browning.
Remove meat from freezer and cut into 8 equal cubes. Generously season the meat on all sides with sea salt. Heat a large sauté pan over medium high heat and add 2 tbsp grapeseed oil and brown the chuck roast on all sides, until well browned. Remove from heat and transfer meat to an Instant Pot or pressure cooker. If you don’t have a pressure cooker see notes at end of recipe.
Add garlic, cumin, coriander, and smoked paprika to the pressure cooker, add 1 cup of water and secure lid, set pressure cooker to 35 minutes. When pressure has been released check meat, it should shred easily with 2 forks. Pressure cookers vary so if it does not easily shred cook for an additional 10 to 20 minutes. When meat is done remove from pot and shred on a cutting board into bite size pieces, return meat to the cooking liquid and cover.
Preheat oven to 400-degrees. Line a baking tray with parchment paper, spray lightly with cooking spray, place squash or pumpkin on prepared tray and season with crushed red pepper. Roast 25-30 minutes.
Fill a medium pot two-thirds full of water and bring to a low boil. Add green beans and cook for 4 to 5 minutes, until they are tender but still have some crunch. Drain in a colander and set aside. It’s best to time squash and green beans to finish cooking right after the meat is done, this way all ingredients will be warm for the finished dish.
Remove squash from oven and add to the green beans, mix in cooked chuck roast. Ladle in to bowls and serve with a drizzle of fresh yogurt, top with chopped cilantro, pomegranate arils and cashews.
Recipe Note; If you do not have a pressure cooker, brown chuck roast on a large dutch oven on the stovetop. Add 3 cups of water or broth, garlic, cumin, coriander, and smoked paprika, cover, and cook in a 350 degree oven for 2 hours, or until meat easily shreds with a fork. It will take longer so adjust other steps as needed. You’ll want to delay making the rest of the recipe until the meat is almost done, about 20 minutes before it comes out of the oven.

Instructions

dinner instant pot

show nutrition +

Amount per 100 g

175kcal
Calories
10g
Protein
10g
Fat
13g
Carbohydrates

Recipe developed by Jennifer Borchardt

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