Oven Braised Beef with Tomatoes and Garlic

4 250 385
Ingredients Minutes Calories
Prep Cook Servings
10 min 4 h 6
Oven Braised Beef with Tomatoes and Garlic
Health Highlights


1 2/3 kg Beef, chuck, blade, lean (boneless chuck roast tied with string)
1 bulb Garlic (separated into cloves, left unpeeled)
1 tsp Salt and pepper (for seasoning)
2 can (15oz) Whole tomato, canned


Heat oven to 300°F (150°C). Coarsely chop tomatoes with their juice in a food processor or go at them in their can with kitchen shears to break them up.

Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid — a tight fit is just fine, as it will shrink very soon.

Pour tomatoes over roast and scatter garlic around it. Season generously with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours. Cut roast into 1/4-inch-thick slices and serve with sauce, garlic, squeezed from its peels.

Do ahead:
Like almost all braises, this is even better on the second day, which means it’s a dream of a dinner party dish. Let it cool to room temperature, then chill it in the fridge until needed. De-fat the sauce before warming and rewarm at 300 for 30 to 45 minutes.

Nutrition Facts

Per Portion

Calories 385
Calories from fat 129
Calories from saturated fat 61
Total Fat 14.3 g
Saturated Fat 6.8 g
Trans Fat 0.8 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 15.6 g
Cholesterol 175 mg
Sodium 582 mg
Potassium 1294 mg
Total Carbohydrate 7.7 g
Dietary Fiber 1.5 g
Sugars 3.7 g
Protein 57 g

Dietary servings

Per Portion

Meat 2.9
Vegetables 1.1

Energy sources


Meal Type(s)