Oven-Braised Beef Roast with Tomatoes and Garlic

This recipe is pure magic. Not because it requires some sort of next-level kitchen prowess that’s going to dazzle and delight your dinner party guests. Not because there’s some kind of mysterious culinary alchemy fusing unlikely ingredients into some new expression of palate-expanding poetry. No. This recipe is magic, because it hardly requires any actual cooking, at all. In fact, the hands-on time is somewhere around five minutes, or in other words, the same time it takes to both “open a can” and “break apart a bulb of garlic.”

The resulting braise is so simply delicious, so innocent and adaptable in flavor, that you’ll wonder why you’re not making it at least once a week. And it’s even better the next day. Serve it over egg noodles, for they are nature’s perfect food. Mashed potatoes. Orzo. Quinoa.* Fold it into tacos. Stack it on a sandwich.

*Please don’t serve this over quinoa.

Peel the garlic before it goes in. Or don’t. It doesn’t matter. This dish is impossible to mess up, and the garlic can be squeezed from the clove by your dining companions, spread onto crusty bread like butter.

Add more ingredients, if you want. An onion. Some red wine. Some red pepper flakes. A bay leaf. Or don’t. Again, it doesn’t matter, and in a way, mucking with the ingredients takes away from the awesome simplicity of the recipe.

3-Ingredient Oven-Braised Beef with Tomatoes and Garlic
Serves 6
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Cook Time
5 min
Total Time
4 hr 5 min
Cook Time
5 min
Total Time
4 hr 5 min
531 calories
18 g
238 g
16 g
75 g
6 g
479 g
318 g
15 g
0 g
9 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 531
Calories from Fat 141
% Daily Value *
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 238mg
Sodium 318mg
Total Carbohydrates 18g
Dietary Fiber 1g
Sugars 15g
Protein 75g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 (28 oz) can whole San Marzano tomatoes, including juice
  2. 1 (3.5 lb) boneless chuck roast
  3. 1 head garlic, separated into cloves (unpeeled)
  1. Preheat oven to 300°.
  2. Put roast in an ovenproof 5-quart heavy pot or Dutch oven with a lid. Use your hands to roughly tear up whole tomatoes, and scatter over roast with tomato juice from the can. Add garlic around it. Season liberally with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
  3. Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.
Adapted from Gourmet
Adapted from Gourmet
MealHack https://mealhack.com/

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.

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