Imagine the tender, savory goodness of a traditional pot roast with a subtle, autumnal twist—this Pumpkin Spice Packet Pot Roast brings a touch of seasonal warmth to a classic dish. Combining the hearty flavors of a traditional pot roast with the subtle sweetness and spice of pumpkin spice, this recipe infuses fall flavor into every bite. The addition of classic seasoning packets ensures the savory depth you know and love, while the pumpkin spice brings a unique warmth that makes this dish perfect for cozy fall dinners.
Ingredients:
For the Pot Roast:
- 3-4 lb chuck roast
- 2 tablespoons olive oil
- 1 packet onion soup mix
- 1 packet brown gravy mix
- 1 cup beef broth
- 1 cup water
- 3 cloves garlic, minced
- 1 large onion, chopped
- 4 large carrots, peeled and cut into chunks
- 4-5 medium potatoes, cut into chunks
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- Salt and pepper, to taste
For the Pumpkin Spice Rub:
- 2 teaspoons pumpkin spice mix (cinnamon, nutmeg, ginger, cloves)
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Preparation:
Step 1: Prepare the Pumpkin Spice Rub
In a small bowl, combine the pumpkin spice mix, paprika, garlic powder, onion powder, salt, and pepper. Mix well to create the rub. Set it aside.
Step 2: Season the Roast
Pat the chuck roast dry with paper towels, then rub the pumpkin spice mixture all over the roast, making sure to coat it evenly on all sides. Let the roast sit for 10-15 minutes to absorb the flavors while you prepare the other ingredients.
Step 3: Sear the Roast
In a large skillet, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Searing locks in the juices and gives the roast a rich, caramelized crust. Once browned, transfer the roast to a slow cooker or Dutch oven.
Step 4: Add Vegetables and Seasonings
Add the chopped onion, garlic, carrots, and potatoes to the slow cooker, surrounding the roast. In a separate bowl, whisk together the onion soup mix, brown gravy mix, beef broth, water, and Worcestershire sauce. Pour the mixture over the roast and vegetables. Add the bay leaves, and season with additional salt and pepper if needed.
Step 5: Cook the Pot Roast
- Slow Cooker Method: Set the slow cooker to low heat and cook the roast for 8-9 hours, or on high heat for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
- Dutch Oven Method: Preheat your oven to 325°F (165°C). Cover the Dutch oven with a lid and cook in the oven for 3-4 hours, or until the meat is tender.
Step 6: Serve the Pot Roast
Once the roast is cooked, remove it from the slow cooker or Dutch oven and let it rest for 10 minutes. Discard the bay leaves. Slice or shred the meat and serve it with the cooked vegetables, spooning the rich gravy over the top.
Cooking Notes:
- Pumpkin Spice Flavor: The pumpkin spice in this recipe is subtle but adds a cozy autumn warmth to the dish. If you want a bolder flavor, you can increase the amount of pumpkin spice or add a pinch of cinnamon to the gravy mixture.
- Adjusting the Liquid: If you prefer a thicker gravy, you can whisk in 1-2 tablespoons of cornstarch with cold water to the liquid in the slow cooker or Dutch oven about 30 minutes before serving. Stir occasionally until the gravy thickens.
Serving Suggestions:
This Pumpkin Spice Packet Pot Roast pairs perfectly with classic comfort food sides like mashed potatoes, crusty bread, or roasted vegetables. For a complete fall-inspired meal, serve it alongside a seasonal salad with apples, pecans, and a balsamic dressing. A glass of red wine or apple cider also complements the rich flavors of the roast.
Tips:
- Make it Ahead: Pot roast tastes even better the next day as the flavors have more time to meld together. You can make the dish a day ahead, store it in the refrigerator, and simply reheat it before serving.
- Freezing: This pot roast is freezer-friendly. Allow it to cool completely, then portion it into freezer-safe containers with the vegetables and gravy. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently in the oven or on the stovetop.
- Customizing the Spice: If you’re not a fan of pumpkin spice or want a more traditional flavor, simply omit the pumpkin spice mix and replace it with your favorite pot roast seasoning or an extra teaspoon of paprika.
Prep Time: 20 minutes
Cooking Time: 8 hours (Slow Cooker) or 4 hours (Dutch Oven)
Total Time: 8-9 hours
Nutritional Information (per serving, based on 8 servings):
- Calories: 450
- Protein: 35g
- Sodium: 880mg
Conclusion:
This Pumpkin Spice Packet Pot Roast takes a beloved comfort food and gives it a fall-inspired makeover. The combination of the classic pot roast flavors with a hint of pumpkin spice adds a unique depth and warmth to the dish, perfect for chilly autumn evenings. Whether you’re serving this for Sunday dinner or a special fall gathering, it’s sure to become a seasonal favorite that brings both comfort and a touch of creativity to the table.
Print
Pumpkin Spice Packet Pot Roast
- Total Time: 8-9 hours
Description
Imagine the tender, savory goodness of a traditional pot roast with a subtle, autumnal twist—this Pumpkin Spice Packet Pot Roast brings a touch of seasonal warmth to a classic dish. Combining the hearty flavors of a traditional pot roast with the subtle sweetness and spice of pumpkin spice, this recipe infuses fall flavor into every bite. The addition of classic seasoning packets ensures the savory depth you know and love, while the pumpkin spice brings a unique warmth that makes this dish perfect for cozy fall dinners.
Ingredients
Ingredients:
For the Pot Roast:
- 3–4 lb chuck roast
- 2 tablespoons olive oil
- 1 packet onion soup mix
- 1 packet brown gravy mix
- 1 cup beef broth
- 1 cup water
- 3 cloves garlic, minced
- 1 large onion, chopped
- 4 large carrots, peeled and cut into chunks
- 4–5 medium potatoes, cut into chunks
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- Salt and pepper, to taste
For the Pumpkin Spice Rub:
- 2 teaspoons pumpkin spice mix (cinnamon, nutmeg, ginger, cloves)
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Step 1: Prepare the Pumpkin Spice Rub
In a small bowl, combine the pumpkin spice mix, paprika, garlic powder, onion powder, salt, and pepper. Mix well to create the rub. Set it aside.
Step 2: Season the Roast
Pat the chuck roast dry with paper towels, then rub the pumpkin spice mixture all over the roast, making sure to coat it evenly on all sides. Let the roast sit for 10-15 minutes to absorb the flavors while you prepare the other ingredients.
Step 3: Sear the Roast
In a large skillet, heat the olive oil over medium-high heat. Sear the chuck roast on all sides until browned, about 3-4 minutes per side. Searing locks in the juices and gives the roast a rich, caramelized crust. Once browned, transfer the roast to a slow cooker or Dutch oven.
Step 4: Add Vegetables and Seasonings
Add the chopped onion, garlic, carrots, and potatoes to the slow cooker, surrounding the roast. In a separate bowl, whisk together the onion soup mix, brown gravy mix, beef broth, water, and Worcestershire sauce. Pour the mixture over the roast and vegetables. Add the bay leaves, and season with additional salt and pepper if needed.
Step 5: Cook the Pot Roast
- Slow Cooker Method: Set the slow cooker to low heat and cook the roast for 8-9 hours, or on high heat for 4-5 hours, until the meat is tender and easily pulls apart with a fork.
- Dutch Oven Method: Preheat your oven to 325°F (165°C). Cover the Dutch oven with a lid and cook in the oven for 3-4 hours, or until the meat is tender.
Step 6: Serve the Pot Roast
Once the roast is cooked, remove it from the slow cooker or Dutch oven and let it rest for 10 minutes. Discard the bay leaves. Slice or shred the meat and serve it with the cooked vegetables, spooning the rich gravy over the top.
Notes
Cooking Notes:
- Pumpkin Spice Flavor: The pumpkin spice in this recipe is subtle but adds a cozy autumn warmth to the dish. If you want a bolder flavor, you can increase the amount of pumpkin spice or add a pinch of cinnamon to the gravy mixture.
- Adjusting the Liquid: If you prefer a thicker gravy, you can whisk in 1-2 tablespoons of cornstarch with cold water to the liquid in the slow cooker or Dutch oven about 30 minutes before serving. Stir occasionally until the gravy thickens.
Serving Suggestions:
This Pumpkin Spice Packet Pot Roast pairs perfectly with classic comfort food sides like mashed potatoes, crusty bread, or roasted vegetables. For a complete fall-inspired meal, serve it alongside a seasonal salad with apples, pecans, and a balsamic dressing. A glass of red wine or apple cider also complements the rich flavors of the roast.
Tips:
- Make it Ahead: Pot roast tastes even better the next day as the flavors have more time to meld together. You can make the dish a day ahead, store it in the refrigerator, and simply reheat it before serving.
- Freezing: This pot roast is freezer-friendly. Allow it to cool completely, then portion it into freezer-safe containers with the vegetables and gravy. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently in the oven or on the stovetop.
- Customizing the Spice: If you’re not a fan of pumpkin spice or want a more traditional flavor, simply omit the pumpkin spice mix and replace it with your favorite pot roast seasoning or an extra teaspoon of paprika.
- Prep Time: 20 minutes
- Cook Time: 8 hours (Slow Cooker) or 4 hours (Dutch Oven)
Nutrition
- Calories: 450
- Sodium: 880mg
- Protein: 35g