Oven baked 3-ingredient beef Pendleton is the kind of cozy, old-fashioned supper that earns a permanent spot in the family recipe box. It comes together with just a few pantry staples, bakes low and slow until the beef turns tender, and makes the kitchen smell like a real comfort-food dinner. This is the sort of simple recipe busy home cooks love because it feels special without asking for much work.
Serve these saucy beef bites over mashed potatoes, buttered egg noodles, or fluffy white rice to catch every bit of the glaze. On the side, I like simple green beans, roasted carrots, or a crisp salad to balance the richness. Warm dinner rolls also fit right in if you want to stretch the meal for a hungry table.
Oven Baked 3-Ingredient Beef Pendleton
Servings: 6
Ingredients
2 pounds beef stew meat or chuck roast, cut into bite-size pieces
Directions
1. Preheat your oven to 325°F and lightly grease a 9x13-inch glass baking dish.
2. Spread the beef pieces evenly in the baking dish.
3. In a small bowl, stir together the ketchup and dry onion soup mix until well combined.
4. Spoon the sauce over the beef and toss gently so every piece is coated.
5. Cover the dish tightly with foil and bake for 2 hours, stirring once halfway through, until the beef is tender and the sauce is thick and glossy.
6. Serve hot over mashed potatoes, noodles, or rice.
Variations & Tips
For extra tenderness: If your beef is cut a little larger or seems lean, add 1/4 cup water to the dish before baking and give it a little more time in the oven. Low and slow cooking is what makes this recipe really shine.
For picky eaters: If someone at your table prefers a milder flavor, use a little less soup mix and serve the beef over mashed potatoes. The potatoes soften the onion flavor and make the whole plate extra comforting.
For a fuller meal: You can add chunks of carrots or small potatoes during the last hour of baking. They soak up the sauce beautifully and turn this into a one-pan supper.
Make-ahead tip: You can assemble the beef and sauce in the baking dish earlier in the day, cover it, and refrigerate until dinnertime. Then just bake when you are ready, adding a few extra minutes if it goes into the oven cold.
