This old-fashioned oven baked 3-ingredient beef Pendleton is the kind of practical potluck dish that earned its place on handwritten index cards because it turns a simple roast into deeply flavorful, fork-tender shredded beef with almost no fuss. Slow baking lets the meat relax into the savory sauce until it practically falls apart, and the concentrated gravy around the edges gives the casserole that especially comforting, Midwestern church-supper appeal.
Serve this beef over mashed potatoes, buttered egg noodles, or steamed white rice to catch every bit of the dark gravy. It also works well with green beans, glazed carrots, corn, or a crisp cabbage slaw if you want a little contrast. Leftovers are excellent piled onto sandwich rolls or spooned over toasted bread for a hot open-faced supper.
Oven Baked 3-Ingredient Beef Pendleton
Servings: 6
Ingredients
3 to 3 1/2 pounds beef chuck roast
1 envelope dry onion soup mix
1 can condensed cream of mushroom soup
Directions
1. Preheat the oven to 325°F. Place the beef chuck roast in a glass casserole dish or other snug baking dish.
2. Spread the condensed cream of mushroom soup evenly over the top of the roast, then sprinkle the dry onion soup mix over the soup to cover the surface.
3. Cover the dish tightly with a lid or aluminum foil and bake for 3 1/2 to 4 hours, until the beef is very tender and shreds easily with a fork.
4. Remove the dish from the oven, uncover carefully, and shred the beef directly in the pan, mixing it into the gravy. Serve hot.
Variations & Tips
Use the right cut: Chuck roast is the best choice here because its marbling melts during the long bake and gives the finished beef its silky texture. Leaner cuts can turn dry and stringy.
If you want more sauce: Add 1/2 can of water to the casserole dish before covering if you prefer a looser gravy for serving over potatoes or noodles. The original style is thicker and more concentrated.
Make it ahead: This dish reheats beautifully. Bake and shred the beef, cool it in the gravy, and refrigerate. The next day, warm it covered in a 300°F oven until heated through.
Easy sandwich version: Spoon leftover shredded beef onto toasted sandwich rolls and top with a little extra gravy. A slice of provolone or Swiss melts nicely over the top if you want to stretch it into another meal.