This mouthwatering Spiced Pot Roast with Beets & Brussels makes a complete and comforting meal. I toasted the caraway, coriander, and cumin seeds for deeper, warm flavors. Most of the time is hands-off while you let the roast get super tender on the stovetop, but this recipe is also a great option to make ahead for the busy holiday season (see my notes in step 2).
There are multiple ingredients to highlight that make this dish satisfying and nourishing. Beef is a protein powerhouse and an excellent source of bioavailable iron.
Beets are full of antioxidants, have detoxification and anti-inflammatory properties, and support nitric oxide production for optimal cardiovascular health. One of my favorites, Brussels sprouts contain sulforaphane, which is a potent detoxifier and boosts our “master antioxidant” glutathione. Foods like these make a recipe for great health.
I hope you enjoy!
Wishing you health and happiness,
Mark Hyman, MD
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- 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, whole
1. Pat dry the chuck roast, then sprinkle salt and pepper on all sides. Heat a large pot on high heat and toast the caraway seeds, coriander seeds, and cumin seeds for 30 seconds. 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. (If you want to make this recipe ahead of time, store the roast in the fridge overnight after this step, and start the following step the next day.)
3. Turn off heat and let cool on the stove. Preheat the oven to 450°F.
4. 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.
5. Remove meat from pot and slice into ¾-inch slices. Transfer to a baking dish, along with 1 ½ cups of cooking liquid, onions, beets, and Brussels sprouts.
6. 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 drizzle with olive oil before serving (optional).
Nutritional analysis per serving: Calories: 375, Total Fat: 24g, Saturated Fat: 10g, Cholesterol: 112mg, Sodium: 446mg, Carbohydrates: 8g, Fiber: 2g, Sugars: 4g, Protein: 34g, Net Carbs: 6g