Few dishes deliver the same warmth and depth as a bowl of rich, slow-simmered borscht. This slow cooker borscht with beets and chuck roast is a hearty take on the classic Eastern European soup, combining tender beef, sweet earthy beets, and a medley of vegetables—all brought together in a flavorful broth that slowly builds complexity throughout the day. This version leans into the traditional Beet Borscht Ukrainian style, using humble ingredients and letting time do the work. It’s the kind of dish that feels like a hug from a grandmother you’ve never met.
Slow cooking transforms the tougher cut of chuck roast into fork-tender bites, and the beets lend their vibrant ruby hue while also contributing a sweet, slightly tangy flavor. Whether you're exploring Slavic food, diving into your family’s heritage, or just craving a deeply comforting meal, this crockpot soup recipe will become a cold-weather favorite.
Slow Cooker Borscht with Beets and Chuck Roast
Prep Time 25 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 25 minutes mins
Course Main Course
Cuisine Polish, Russian, Ukrainian
Slow Cooker (Crockpot) Essential for this recipe. A 6-quart model works well.
Sharp knife and cutting board For prepping the vegetables and meat.
Vegetable peeler Makes peeling beets and carrots much easier.
Grater or Food Processor (optional) To grate the beets if you prefer finer texture.
Large Skillet (optional) If you’d like to brown the beef first for added depth.
Ladle and serving bowls
Vegetables & Aromatics
- 3 medium beets peeled and grated or finely chopped
- 2 medium carrots peeled and chopped
- 1 large onion chopped
- 3 cloves garlic minced
- 3 cups green cabbage shredded
- 2 medium russet potatoes peeled and cubed
- 1 celery stalk chopped
- 1 14.5 oz can diced tomatoes or 2 fresh tomatoes, peeled and chopped
Meat & Brot
- 1.5 lbs beef chuck roast cut into large chunks
- 6 cups beef broth low sodium if preferred
- 1 tablespoon tomato paste
- 2 tablespoons apple cider vinegar adjust to taste
- 1 bay leaf
- Salt and pepper to taste
Optional Add-ins & Garnishes
- 1 tablespoon sugar balances acidity
- 1/4 cup chopped dill fresh or dried
- Sour cream for serving
- Fresh parsley or dill chopped, for garnish
- Rye bread or dark bread for serving
Prep the Ingredients
Begin by peeling and cutting your vegetables. Cube the chuck roast into large chunks—about 1 to 1.5 inches each. Grate the beets, slice the carrots, dice the potatoes and onions, and mince the garlic.
If you’re using fresh tomatoes, peel and chop them. Otherwise, canned diced tomatoes work just fine.
Brown the Beef (Optional)
For an extra layer of flavor, sear the beef chunks in a hot skillet for 2-3 minutes per side until browned. This step is optional but adds depth to the final dish.
Load the Slow Cooker
In the crockpot, layer the onions, garlic, carrots, celery, beets, potatoes, cabbage, tomatoes, and browned beef. Add the tomato paste, bay leaf, and beef broth. Stir in apple cider vinegar, salt, pepper, and sugar.
Slow Cook
Cover and cook on low for 8 hours, or until the beef is fall-apart tender and the vegetables are soft. The broth will take on a deep red color from the beets, and the flavors will become rich and well-rounded.
Final Touches
About 30 minutes before serving, stir in chopped dill (if using). Taste and adjust the seasoning. You can add a bit more vinegar or sugar, depending on whether you like your borscht more tangy or sweet.
Serve
Ladle the borscht into bowls and top with a generous spoonful of sour cream and a sprinkle of fresh parsley or dill. Serve with a thick slice of rye bread or a rustic German-style dark bread to soak up the broth.
Pairings
This beef borscht soup is filling on its own, but pairing it with complementary sides or beverages elevates the meal.
- Bread: Traditional pairings include dark rye, pumpernickel, or seeded breads. Slather on a bit of butter or garlic spread.
- Salad: A simple cucumber and dill salad or a beet and horseradish slaw adds brightness to the meal.
- Drink: A chilled glass of kefir, a light lager, or even cranberry juice are traditional pairings. For something festive, try a vodka spritz with lemon and herbs.
- Dessert: End with a light Eastern European dessert like fruit compote, honey cake, or poppy seed rolls.
FAQs
1. Can I use a different cut of beef besides chuck roast?
Yes. Chuck roast is ideal because it becomes tender with long cooking, but you can also use short ribs or brisket. Avoid lean cuts like sirloin—they’ll dry out.
2. Is this borscht based on a traditional Russian recipe?
This version is more aligned with beet borscht Ukrainian, but since borsh soup recipes vary widely by region and family, there are similarities with Russian borscht soup as well. The key is always beets and slow-simmered flavor.
3. Can I make this a vegetarian or vegan borscht?
Absolutely. Skip the beef and use vegetable broth. Add extra beans like kidney or white beans for protein, and you’ve got a wonderful antiinflammatory soup packed with nutrients and plant-based power.
4. Do I have to use cabbage?
Cabbage is traditional and adds volume, texture, and mild sweetness, but you can substitute with kale, chard, or even shredded Brussels sprouts.
5. Does this soup freeze well?
Yes! This beet borscht soup freezes beautifully. Let it cool completely, then store in airtight containers or freezer bags. It’ll keep for up to 3 months. Just thaw and reheat gently on the stove.
