Best 3 One Pot Oven Baked Beef Recipes

Achieving a tender and flavorful one pot oven baked beef is an art that combines the right ingredients, precise cooking techniques, and a touch of patience. Whether you prefer a classic pot roast or a modern take on a beef stew, the key lies in selecting the ideal cut of meat, searing it to perfection, and simmering it in a flavorful broth or sauce. With careful attention to cooking times and temperatures, you can transform affordable cuts into fall-off-the-bone masterpieces. Explore our curated collection of one pot oven baked beef recipes, each offering unique flavor profiles and cooking methods to suit your preferences and culinary skills.

Let's cook with our recipes!

BEEF POT ROAST

Beef Pot Roast image

This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.

Provided by Teresa C. Rouzer

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 2h20m

Yield 8

Number Of Ingredients 7

Ingredients

2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 1.6 g, Cholesterol 161 mg, Fat 41.9 g, Fiber 0.3 g, Protein 39.4 g, SaturatedFat 16.6 g, Sodium 445.7 mg, Sugar 0.6 g

OVEN BAKED BEEF STEW

Oven Baked Beef Stew image

This is a favorite fall meal in my house. It's easy and frees you up to do something else while it simmers away. Add Potatoes and you have a one pot meat.

Provided by Bergy

Categories Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs stewing beef, cubed
1/4 cup flour
salt and pepper
2 cups beef stock
1/2 cup red wine
1 (14 ounce) can tomatoes, with juice
5 carrots, sliced
2 onions, sliced
1 1/2 cups mushrooms, sliced
1/2 teaspoon dried rosemary

Steps:

Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
Let the meat get lightly browned.
Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).

Nutrition Facts : Calories 286.4, Fat 7.4, SaturatedFat 3.1, Cholesterol 96.8, Sodium 460.2, Carbohydrate 16.3, Fiber 3.2, Sugar 6.2, Protein 36.4

ONE POT OVEN BAKED BEEF

One Pot Oven Baked Beef image

From Huey Hewitson. I have made some changes to suit us which is to omit 2 celery stalks diced and I cut the onion in chunky wedges and have added potatoes, have made potatoes and celery optional,

Provided by ImPat

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/4 cup plain flour
1/4 teaspoon salt (or more if you wish)
1/2 teaspoon pepper (freshly ground)
3 bay leaves
3 sprigs thyme (fresh)
1 kg lean beef (cubed)
3 garlic cloves (large, minced or 3 teaspoons of jarred garlic)
1 carrot (medium sliced)
1 onion (large fine sliced but I do chunky)
6 new potatoes (small halved optional)
2 celery ribs (sliced optional)
1 cup red wine
1 cup beef stock
2 tablespoons parsley (fresh finely chopped)

Steps:

Preheat oven to 180C fan forced (200C normal).
Whisk the soy, worcestershire, flour, seasonings, bay leaves and thyme sprigs in a casserole dish (or heavy bottomed pot that can go into the oven).
Briefly cook over a medium heat until the flour has dissolved.
Add the cubed beef, garlic, carrot, (potatoes and celery if using), onion, red wine and beef stock.
Stir with a wooden spoon, cover and cook in the oven for about 1 1/2 hours until the beef is tender, stirring a couple of time.
Taste the sauce for seasoning and adjust if required.
If not using the potatoes serve with mashed potatoe or rice.

Tips:

Choose the right cut of beef: For this recipe, chuck roast, rump roast, or brisket are all good options. These cuts are tough, but they become tender when cooked slowly.
Brown the beef before baking: Browning the beef adds flavor and helps to keep the meat moist. Be sure to brown the beef in a hot skillet over high heat so that it gets a good sear.
Use a good quality red wine: The red wine used in this recipe should be one that you would enjoy drinking. A full-bodied red wine, such as a Cabernet Sauvignon or Merlot, will add a lot of flavor to the dish.
Don't overcook the beef: The beef should be cooked until it is tender, but not so long that it becomes dry. The best way to check the doneness of the beef is to use a meat thermometer. The beef should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.

Conclusion:

This one-pot oven-baked beef recipe is a delicious and easy way to make a hearty and satisfying meal. The beef is tender and flavorful, and the vegetables are roasted to perfection. This recipe is perfect for a weeknight dinner or a special occasion.