Pot Roast with Chipotle Pumpkin Ketchup

Serving Size: 6


3 small yellow onions
1 beef chuck roast, about 2½ pounds
1 cup Skillet Chipotle Pumpkin Sauce
¾ teaspoon kosher salt, plus more, to taste
½ teaspoon ground pepper, plus more, to taste
¼ cup all-purpose flour
4 garlic cloves, chopped
2 garlic cloves, sliced
1 teaspoon paprika
1 ½ cups beef stock or broth
1 ½ cups canned tomatoes, drained and chopped
2 tablespoons fresh flat-leaf parsley, chopped, plus
more for garnish


Cut the onions into long strips; set aside. Season the chuck roast with the ¾ teaspoon salt and the ½ teaspoon pepper. Spread the flour on a plate. Coat the roast with the flour, shaking off the excess. Cook the roast, turning occasionally, until browned on both sides, about 5 minutes total in a Dutch oven. Transfer to a plate and reserve drippings. Add the onions, cover and cook, stirring occasionally, until the onions soften, about 6 minutes. Stir in all the garlic and paprika and cook until the garlic is fragrant, 1 to 2 minutes. Stir in the stock, tomatoes, skillet chipotle pumpkin sauce. Return the beef roast to the pot, nestling it in the onions and sauce. Bring the liquid to a boil, then reduce the heat to medium-low, cover and simmer for 5 minutes. Place covered pot in oven at 325º until the roast is fork-tender, about 2 hours. Transfer the pot roast to a deep serving platter. Season the onion mixture with salt and pepper. Spoon the onion mixture around the roast and garnish with parsley. Serve immediately.