Slow Roasted Beef and Vegetable Bake

This slow roasted beef and vegetable bake is a cozy, one pan Greek-style dinner made with tender beef cubes, potatoes, onions, peppers and cauliflower. Everything roasts together in a rich tomato and garlic sauce until melt-in-your-mouth tender. Perfect with toasted bread and a crisp salad.

📝 Ingredients

• 2 1/2–3 lbs beef cubes (chuck roast is best)
• 4–5 potatoes, peeled and cut into cubes or wedges
• 2 onions, sliced into half moons or finely chopped
• 3–4 ripe tomatoes, grated (discard skins) or 1 (14 oz) can crushed tomatoes
• 5 garlic cloves, sliced
• 1/4 cup olive oil
• 1 cup beef broth or water
• 2 bay leaves
• 1 tsp dried crushed oregano
• Salt, to taste
• Freshly cracked black pepper, to taste
• 1 bell pepper, cubed
• 1 cauliflower, cut into florets
• 1/4–1/2 cup balsamic glaze
• Chopped parsley, for garnish
• Sliced mushrooms
• Shredded cabbage
• Carrots or zucchini

👨‍🍳 Instructions

1. 1Preheat the oven to 350 °F (180 °C).
2. 2Place the beef cubes in a large mixing bowl. Add a drizzle of olive oil, salt and black pepper. Toss to coat.
3. 3Layer the ingredients in a roasting pan or Dutch oven.Add the potatoes first and season them lightly with salt and pepper.Add the seasoned beef on top.Add the onions and bell peppers.Pour the grated tomatoes or crushed tomatoes over the top.Add the cauliflower florets.Pour in the olive oil and beef broth.Season with the bay leaves, oregano, salt and black pepper.
4. 4Cover the pan with parchment paper, then tightly with foil.
5. 5Bake covered for 2 hours.
6. 6Remove the foil and parchment. Increase the oven temperature to 400 °F (200 °C).Bake uncovered until the meat is very tender and the vegetables are caramelized, about 30–45 minutes.
7. 7Drizzle with balsamic glaze and garnish with chopped parsley.
8. 8Serve with toasted bread and a salad.
9. 9Enjoy.