Crock Pot Roast with Pumpkin

Crock Pot Roast with pumpkin is a perfect seasonal twist on on a classic comfort dinner. Tender roast made in a slow cooker with fresh pumpkin, carrots, onions, and flavorful tomato based gravy.

Course Main Course
Cuisine American
Keyword beef, crock pot roast, pot roast, pumpkin
Prep Time 10 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 25 minutes
Servings 6
Calories 495 kcal


  • 3 lbs rump (or chuck) roast
  • Salt
  • Fresh cracked black pepper
  • Garlic powder
  • 3 tbsp canola oil
  • 13 oz cooking pumpkin
  • 12 oz carrots
  • 1 large Vidalia onion
  • 6 garlic cloves
  • 4 cups beef stock
  • 8 oz can tomato sauce
  • 3 tbsp tomato paste
  • 3 tbsp cornstarch
  • 1 tbsp thyme
  • 2 tsp paprika
  • Salt
  • Fresh cracked black pepper


  1. Prepare your veggies. Slice onion and cut carrots into even chunks. To cut the pumpkin, pop off the stem with a knife (blade facing away from you) and cut the pumpkin in half. Scoop out all the seeds and membrane. Cut each half in two and peel the skin off with a vegetable peeler. Cut pumpkin meat into chunks that are the same size as carrots. 

  2. Preheat a medium cooking pan over medium heat. 

  3. Combine salt, black pepper, and garlic powder in a little bowl and mix well. Rub rump roast generously with the seasoning mixture on all sides. 

  4. Add canola oil to the pan and sear rump roast on every side until deep golden brown. 

  5. Once all sides are browned, take roast out and set aside. 

  6. Smash garlic, chop it quickly and add it to the pan. Saute just until fragrant.

  7. Deglaze the pan by adding a little bit of beef stock and scraping it with a wooden or plastic spatula to lift the meat bits. 

  8. Add remaining stock, tomato sauce, and tomato paste. Carefully stir until all combined. (Use a whisk if needed.)

  9. Add salt, pepper, paprika, and thyme. Cook until heated through.

  10. In a little bowl, stir together corn starch with a couple of tablespoons of cold stock. Once mixed, stir corn starch mixture into the beef stock mixture. Cook until thickened and take off heat. (Taste to make sure you have enough salt and other spices.)

  11. Spread sliced onions in the bottom of the crock pot. 

  12. Place seared meat in the center of the stock pot.

  13. Add pumpkin and carrots all around the meat. 

  14. Pour gravy mixture over the meat and veggies. 

  15. Cover crock pot with a lid (do not lock it) and set it to cook on low for 6-8 hours.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
Crock Pot Roast with Pumpkin
Amount Per Serving
Calories 495 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 140mg47%
Sodium 750mg33%
Potassium 1768mg51%
Carbohydrates 24g8%
Fiber 3g13%
Sugar 10g11%
Protein 56g112%
Vitamin A 15420IU308%
Vitamin C 18.7mg23%
Calcium 118mg12%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.