Three-ingredient tender oven braised beef (that tastes even better the second day!) 62



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This is a fantastic meal that you can prepare in advance. In fact, it can even tastes better as a leftover dish! With just three simple ingredients, the results are magical. Could this become a new household favourite?


Serves 6

  • 1 large can whole tomatoes
  • 1-1.5 kg boneless beef chuck roast, tied with a string
  • 1 head garlic, separated into cloves, left unpeeled


  1. Preheat oven to 150 degrees C
  2. Coarsely chop tomatoes with their juice in a food processor.
  3. Place roast in a casserole dish with a lid (a tight fit is okay since it will shrink).
  4. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper, as desired.
  5. Braise in middle of the oven, covered, until tender (approximately 3 to 4 hours).
  6. Cut roast into thick slices and serve with sauce (garlic squeezed form its peels). We also recommend pairing it with orzo, mashed potatoes or crusty bread.

Will you try this three-ingredient recipe? Share your thoughts (or alternative recipes) below!

Starts at 60 Writers

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  1. My mum used to braise cheaper cuts of beef this way but in water with onions and then thicken to make gravy at the end. It was delicious!

  2. A favourite of ours for busy days when. Get home late. Place in crock pot early morning then when you get home it’s so tender and scrumptious. Some times I throw in some chat potatoes, onions or odds and ends of vegetables I have in fridge to add to flavour, esp if they wouldn’t be enough for an ordinary meal. Cheap,pieces of braising /stewing steak, gravy beef, pork or lamb. Even shanks can be used with same great results!
    Sometimes put leftovers into puff pastry sheet triangles next night to bake in oven as meat parcels. Yummmm! Only need small amount for these so stretches the left overs as a budget friendly meal. These can also be cooked, frozen and used later.

    1 REPLY
    • We think alike, I love that type of cooking and I use the puff pastry also and the shanks so tender and yum. Love making inexpensive meals too I get a buzz out of it.

  3. I think you could achieve the same result in a slow cooker, I’m saving this one for next winter.

  4. Oh are there any cheaper cuts of meats these days ,l can remember when Lamb Shanks were only 20 cents each so l think that it is a laugh to say use cheaper cuts of meats .

    3 REPLY
    • Braising steak or stewing steak are usually cheaper cuts. My mum used to do a brisket too, but not so cheap now, haha.

    • The butchers used to give away for dog food ,lamb necks, they are now called ‘rosettes’ and cost a small fortune !

  5. It looks nice just wish someone had a recipe similar to this easy as that does not have tomatoes in it hubby will not eat anything that has tomotoes cooked in it, such a pain.

    5 REPLY

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