Not Your Bubbie’s Borscht
Servings
8 Servings
Ingredients
- 3 pound chuck roast or stew meat
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 large onion chopped
- 1 large head of garlic peeled and chopped
- 3 medium carrots peeled and diced
- 3 red beets peeled and grated
- 1 15-ounce can diced tomatoes
- 3 cups shredded green cabbage
- 8 cups chicken broth
- ¼ cup apple cider vinegar
- 3 tablespoons honey
- Garnish: 1 small bunch of kale chopped, chopped flat-leaf parsley, chopped dill, and toastedncaraway seeds
Instructions
- Turn slow cooker to HIGH.
- Pat chuck roast dry with paper towels and season with salt and pepper.
- Add pot roast, onions, garlic, carrots, beets, diced tomatoes, cabbage, broth, vinegar and honey.
- Cover and cook for 6 hours or until pot roast is falling apart.
- Pull pot roast with 2 forks to shred meat into chunks, and add meat back to slow cooker. Adjust seasoning with salt and pepper. Continue cooking for 1 hour until sauce is hot.
- Serve garnished with kale, parsley, dill and toasted caraway seeds.