Red Beet & Potato Beef Pot Roast

Deep red beets add a subtle sweetness and rich color to a comforting pot roast, perfect for a cozy evening at home. Don’t skip searing the meat in the Dutch Oven before adding the other ingredients. This crucial step will amplify the savory flavor of the beef and create a rich depth to the stew. Once the stew is finished, fresh dill, tangy sour cream and pickled red cabbage add a bright contrast of flavor at the dinner table.

2 tablespoons vegetable oil

3 1/2 pounds beef chuck, trimmed and cut into 1 1/2 inch cubes

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 onion, chopped

3 garlic cloves, chopped

2 tablespoons tomato paste

8 cups chicken stock, divided

3 stalks celery, cut into large chunks

3 carrots, peeled and cut into large chunks

3 large red beets, peeled and cut into wedges

2 cups baby potatoes

2 tablespoons red wine vinegar

1/4 cup fresh dill, chopped

1 cup sour cream

1 cup pickled red cabbage

Heat the vegetable oil in a Dutch Oven set over medium heat. Season the beef all over with salt and pepper. Add the seasoned beef chunks to the pot in batches, cooking until browned all over, about 6 minutes per batch. Remove the browned meat and set aside.

Add the onion to the Dutch Oven and sauté until it begins to soften, about 5-7 minutes. Add the garlic and cook for 2 minutes. Add the tomato paste and stir to combine, cooking 1 minute longer.  

Add 6 cups of chicken stock and the seared beef back to the pot and bring to a simmer. Reduce the heat to low, cover and cook for 1 hour, skimming the fat occasionally. Remove the lid and bring back to a simmer over medium heat.  Add the remaining 2 cups of chicken stock along with the celery, carrots, beets, and potatoes, and cook until just tender, about 30 minutes.

Turn off the heat and stir in the vinegar. Season to taste with more salt and pepper as needed. Serve the stew garnished with fresh dill and sour cream with pickled cabbage on the side.