Slow-Roasted Ethiopian Spiced Beef with Berbere and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef slow-roasted with a bold berbere and garlic marinade, resulting in a richly spiced, melt-in-your-mouth entrée. This ethiopian-inspired beef ready in about 225 minutes pairs beef chuck roast, berbere spice mix, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (15 ratings) Prep: 15 min Cook: 210 min Serves 6 Ethiopian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp berbere spice mix, 6 minced garlic cloves, 3 tbsp olive oil, 2 tbsp lemon juice, 2 tsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Rub the marinade all over the surface of 2 lbs beef chuck roast, ensuring even coverage. Cover and refrigerate for at least 4 hours, preferably overnight.
  3. Step 3: Preheat oven to 300°F. Place the marinated beef in a roasting pan with 1 large quartered red onion and pour 1 cup beef broth around it.
  4. Step 4: Cover tightly with foil and roast in the oven for 3 to 3.5 hours, until the beef is fork-tender and easily shredded.
  5. Step 5: Remove from oven and let rest for 15 minutes before slicing or shredding. Serve with pan juices and your choice of sides.

Frequently asked questions

How long does Slow-Roasted Ethiopian Spiced Beef with Berbere and Garlic take to make?

Total time is about 225 minutes (15 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Ethiopian Spiced Beef with Berbere and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Slow-Roasted Ethiopian Spiced Beef with Berbere and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Ethiopian Spiced Beef with Berbere and Garlic for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Ethiopian Spiced Beef with Berbere and Garlic?

Ethiopian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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