Beetroot & Garlic Infused Pot Roast
Beetroot & Garlic Infused Pot Roast is a delightful dish that warms the heart and home. This pot roast features tender, slow-cooked beef enriched with the earthy sweetness of beetroot and the robust flavor of garlic. Perfect for family gatherings or cozy evenings, each bite promises a symphony of savory goodness. Simple to prepare yet impressive enough for special occasions, this recipe will have everyone at the table sharing laughter and delicious memories.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
- 3–4 lbs boneless beef chuck roast
- 2 medium beetroot, chopped
- 8 cloves fresh garlic, crushed
- 2 medium yellow onions, diced
- 4 cups beef broth
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by chopping beetroot and onions; crush garlic cloves without peeling.
- In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef chuck roast with salt and pepper then sear until browned on all sides.
- Add the diced onions and crushed garlic to the pot while searing; cook until fragrant (about 5 minutes).
- Stir in the beetroot chunks and cover with beef broth. Sprinkle thyme and rosemary on top.
- Cover the pot and reduce heat to low; simmer for 3-4 hours until meat is fork-tender.
- Let rest for 10 minutes before slicing; serve with roasted vegetables or creamy mashed potatoes.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: - For enhanced flavor, consider roasting beetroot before adding it to the pot. - Fresh garlic is preferred over powdered for a stronger aroma. - Allowing the roast to rest post-cooking ensures juicy slices.