Beef & Rice

Some nights you just need to dump everything in a pot and let the oven do the work. This is that recipe.

Cubed beef chuck roast gets seasoned with garlic powder, nestled into a Dutch oven with cream of mushroom and cream of onion soup, and left to braise low and slow until the meat practically falls apart at the sight of a fork.

Spoon it all over a bed of steaming rice and let that thick, savory gravy soak in.

It’s old-school comfort food at its finest, and the oven does 95% of the job.

Kitchen Tips

• Cut the chuck into evenly sized cubes so every piece cooks at the same pace.
• For richer flavor, brown the beef cubes in a hot skillet before adding them to the roaster.
• Stir once halfway through baking to make sure nothing sticks to the bottom.
• Leftover gravy and beef freeze beautifully. Store them separately from the rice for best results.