Beef Chuck Roast with Winter Vegetables

Beef Chuck Roast with Winter Vegetables

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Serves 6 - 8
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Prep Time

15 minutes + refrigerated overnight
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Cook Time

4 hours 45 minutes

This melt-in-your-mouth Beef Chuck Roast with Winter Vegetables has so many layers of flavor in just one pot. It all starts when we develop flavors by toasting exotic and warming spices, add in a high quality grass-fed beef chuck roast, and finish off with a trio of colorful, tasty vegetables.

 

Beets are a naturally sweet powerhouse root vegetable full of antioxidants and also have detoxification and anti-inflammatory properties. Brussels sprouts are in the brassica, or cruciferous, family and contain sulforaphane which is a potent detoxifier and boosts the antioxidant glutathione.

Ingredients

  •  
  • 2 tablespoons caraway seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 3 pounds grass-fed whole boneless beef chuck roast 
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 2 white onions, quartered 
  • 2 red beets, peeled and cut into wedges
  • ¼ cup tomato paste
  • ¼ cup lemon juice 
  • 1 cup brussels sprouts, halved
  •  

Preparation

  1. Heat a large pot on high heat and toast the caraway seeds, coriander seeds, and cumin seeds for 30 seconds. Pat dry the chuck roast, then sprinkle salt and pepper on all sides. Add the roast to the pan, coating all sides with the spices, and sear each side for 5 minutes until golden brown.
  2. To the same pot, add the onions, beets, tomato paste, and lemon juice. Continue to cook for 2 minutes and then add 10 cups of water. Bring to a boil, cover, and reduce heat to low, cooking for 4 hours.  
  3. Turn off heat and let cool on the stove, then transfer the pot to the refrigerator overnight. 
  4. After a whole night of cooling, before serving, heat the oven to 450 degrees. 
  5. In a small pot, add water and bring to a boil. Add brussels sprouts and cook for 3 minutes. Remove from heat, strain, and discard water. 
  6. Remove meat from pot and slice into ¾ inch slices. Transfer to a baking dish, along 1 ½ cups of cooking liquid, onions, beets, and brussels sprouts. 
  7. Transfer baking dish to the oven, without a lid, and roast for 10 minutes or until the meat and brussels sprouts are caramelized. 
  8. Sprinkle Maldon sea salt and olive oil before serving (optional).

 

Heat a large pot on high heat and toast the caraway seeds, coriander seeds, and cumin seeds for 30 seconds. 

Pat dry the chuck roast, then sprinkle salt and pepper on all sides. Add the roast to the pan, coating all sides with the spices, and sear each side for 5 minutes until golden brown.

To the same pot, add the onions, beets, tomato paste, and lemon juice. Continue to cook for 2 minutes and then add 10 cups of water. Bring to a boil, cover, and reduce heat to low, cooking for 4 hours.  

Turn off heat and let cool on the stove, then transfer the pot to the refrigerator overnight. 

After a whole night of cooling, before serving, heat the oven to 450 degrees. 

In a small pot, add water and bring to a boil. Add brussels sprouts and cook for 3 minutes. Remove from heat, strain, and discard water. 

Remove meat from pot and slice into ¾ inch slices. Transfer to a baking dish, along 1 ½ cups of cooking liquid, onions, beets, and brussels sprouts. 

Transfer baking dish to the oven, without a lid, and roast for 10 minutes or until the meat and brussels sprouts are caramelized. 

Sprinkle Maldon sea salt and olive oil before serving (optional).

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