Best 3 One Pot Oven Baked Beef Recipes

Indulge in a culinary journey with our One-Pot Oven-Baked Beef, a symphony of succulent flavors that will tantalize your taste buds. This hearty dish features fork-tender beef, slow-cooked to perfection with an aromatic blend of herbs and spices. Each bite promises a burst of umami richness, complemented by tender vegetables that soak up the delectable juices.

This versatile recipe offers three distinct variations to cater to your preferences. The classic One-Pot Oven-Baked Beef showcases the pure essence of this dish, allowing the natural flavors of the beef and vegetables to shine. For those seeking a more robust experience, the One-Pot Oven-Baked Beef with Red Wine adds a touch of sophistication, as the wine infuses the beef with its deep, fruity notes. And for an extra layer of warmth and spice, the One-Pot Oven-Baked Beef with Chipotle and Adobo Sauce delivers a smoky, flavorful kick that will leave you craving more.

No matter which variation you choose, you'll appreciate the convenience of this one-pot meal. Simply brown the beef, add your chosen ingredients, and let the oven work its magic. While the beef simmers, the vegetables soften and absorb the delicious sauce, creating a cohesive and flavorful dish.

So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you satisfied and craving for more.

Here are our top 3 tried and tested recipes!

THE BEST OVEN ROAST BEEF

The BEST Oven Roast Beef image

This Best Oven Roast Beef is tender, flavorful and perfect every time! Sunday roast has been a tradition in our family for years. We hope you love this classic recipe as much as we do.

Provided by Echo Blickenstaff

Categories Dinner Main Course

Time 3h10m

Number Of Ingredients 5

Ingredients

3 pounds rump roast ((see notes above for meat options))
kosher salt (to taste)
2 tablespoons butter
1 (2-ounce) package dry onion soup mix
1 cup beef broth ((or beef stock))

Steps:

Remove roast from refrigerator and allow to come to room-temperature (about 30-40 minutes). Preheat oven to 300 degrees. Trim excess fat from roast and generously rub all sides with Kosher salt.
In a heavy roasting pan or Dutch oven, over medium-high heat, melt butter. Add roast to pan and sear on all sides for about one minute per side. You want the roast to be brown all over.
Sprinkle onion soup mix over the roast and pour beef broth over the top and around the inside of the roasting pan.
Cover and roast in the oven for 3 hours or until beef is fall-apart tender (add 40-60 minutes per pound over 3 pounds).
Allow roast beef to rest 10-15 minutes, still covered or wrapped in foil, before carving. While the roast rests, make gravy (optional, see notes above). Use a sharp knife to cut into slices and serve!

Nutrition Facts : Calories 236 kcal, Carbohydrate 1 g, Protein 34 g, Fat 10 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 215 mg, Sugar 1 g, ServingSize 1 serving

EASY BAKED BEEF BRISKET

Easy Baked Beef Brisket image

For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it's both tender and moist. Garnish with chives if desired.

Provided by Chef John

Categories Main Dish Recipes Roast Recipes

Time 12h15m

Yield 8

Number Of Ingredients 10

Ingredients

3 pounds first-cut brisket (or flat-cut), trimmed of fat
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
½ teaspoon cayenne pepper
2 tablespoons butter
1 large yellow onion, sliced
1 teaspoon kosher salt
4 cloves garlic, sliced
1 tablespoon minced fresh rosemary
1 cup apple juice

Steps:

Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
Preheat the oven to 325 degrees F (165 degrees C).
Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
Transfer brisket to a plate and tent with foil.
Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
Slice brisket across the grain and serve with the gravy.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 6.3 g, Cholesterol 77.5 mg, Fat 26.5 g, Fiber 0.6 g, Protein 17.9 g, SaturatedFat 11.1 g, Sodium 1268.1 mg, Sugar 4.2 g

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

Tips:

To ensure the beef is evenly cooked, use a meat thermometer to check the internal temperature. The beef is done when it reaches an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
If you don't have Worcestershire sauce, you can use a mixture of soy sauce and brown sugar as a substitute.
For a more flavorful dish, use a good quality beef broth. You can also use water, but the broth will add more flavor to the beef.
If you don't have an oven-safe pot, you can transfer the beef and vegetables to a baking dish before baking.
Serve the beef with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

Conclusion:

One-pot oven-baked beef is a delicious and easy meal that is perfect for a weeknight dinner. It is a great way to use up leftover beef, and it can also be made with fresh beef. The beef is cooked in a flavorful sauce, and it is served with tender vegetables. This dish is sure to please everyone at the table.