This easy Beef and Beets In Slow Cooker recipe uses just 3 things. It’s like what families in the Midwest made long ago when money was short and winter veggies were almost gone. My grandma said to use a little beef with big beets. Slow cooking makes the meat super soft. It turns deep red from beet juice. You can set it and forget it for dinner.
Make this dish in your slow cooker with only beef, beets, and salt. This old-time recipe from tough days turns cheap cuts into a warm meal. The meat gets ruby red and falls apart. Just 8-10 hours on low. Serve with potatoes or bread to sop up the tasty juice.
Beef and Beets In Slow Cooker
Serves: 4
Ingredients
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2 to 2½ pounds beef chuck roast (or stew meat), cut off extra tough fat
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2 pounds fresh beets, peeled and chopped into big chunks
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1½ teaspoons kosher salt (or 1 teaspoon table salt)
Beef and Beets: Directions
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Get the beets ready: Use a peeler to skin the beets. Cut off the tops and bottoms. Chop each into 6-8 big wedges so they stay firm after cooking.
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Put beets in cooker: Spread the beet chunks flat in a 5-6 quart slow cooker. Shake half the salt over them. Beets make their own juice for broth as they cook.
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Fix the beef: Dry the beef with paper towels. Rub the rest of the salt all over it. Press so it sticks. Keep it plain to taste the beef and beets best.
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Add beef on top: Lay the beef right over the beets. This lets beet juice soak up into the meat and keep it wet. No need for water.
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Cook slow: Put the lid on tight. Set to LOW for 8-10 hours. Beef pulls apart easy with a fork, and beets are soft. Don’t peek—it slows cooking.
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Pull apart beef: Lift beef to a plate with tongs. Wait 5-10 minutes. Use two forks to tear into big bites. Toss out any chewy bits.
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Mix it back: Put beef and its juices back in with beets and broth. Stir soft so meat gets red and juicy. Taste broth and beets. Add a tiny bit more salt if you want.
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Serve it up: Scoop beets, beef, and broth into bowls. Meat falls apart easy. Add sides like mashed potatoes, noodles, bread, or green veggies to catch the yummy liquid. Top with butter or green parsley if you like.
Serve the beef and beets in shallow bowls, spooning plenty of the thin savory broth over the top. This is lovely over buttered boiled potatoes or simple mashed potatoes, but plain egg noodles or a thick slice of crusty bread work just as well to catch the juices. A sharp green salad with vinegar-based dressing or a side of steamed cabbage or green beans balances the sweetness of the beets. If you like, finish each bowl with a small knob of butter or a sprinkle of chopped fresh parsley for a bit of color and freshness.