Slow Cooker Borscht with Beets and Chuck Roast
Equipment
- 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
Ingredients
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
Instructions
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.