Mom would use whatever cut of meat was on sale in the 1960s and most of the time it was chuck roast however I prefer a nice cut of London broil also.
During the depression years, even grandma made this recipe but substituted chicken, pork, and sometimes even lamb on special occasions.
The wine varied from Chianti to Burgundy then and we also use Merlot of Cabernet in our recipe.
This recipe is easily adapted so feel free to use chicken or beef broth to substitute for wine.
Scroll down to the end for this printable recipe.
Easy Step By Step
- Add the meat to a Dutch oven oil sprayed
- Preheat the oven to 350 degrees or see below for another cooking method
- top with all the vegetables you're using any kind your family prefers
- add the liquid
- Bake this beef for around 2-1/2 hours
- add more liquid if needed for the potatoes
Ingredients You Will Need
scroll down to the recipe card for exact measurements
- London broil
- stewed tomatoes
- whole cleaned garlic cloves
- green bell peppers sliced
- chopped burgundy wine
- chicken broth (keep extra on hand)
- flour
- potatoes cut into cubes
- fingerling carrots
- dried oregano, parsley, basil, garlic powder, cayenne pepper, salt, and black pepper
- plum tomatoes cut up
- sliced mushrooms (optional)
Tips
- Use a good drinking wine
- Always preheat the oven
- Slow cook covered in the oven
- Use any cut of beef
- Any dry red wine can be used in this dish however if you can't get Burgundy, we suggest a Merlot of Cabernet
Additions
- Substitute chicken for beef
- Add chopped hot peppers
- Add portobello mushrooms
- Serve these over a bed of rice or noodles
- Serve over mashed potatoes
- Add other root vegetables onions, etc.
- Zucchini or any squash
- Baby potatoes or Sweet potatoes
- Green beans
Pin for Later
Economical Meals
Through the years mom and grandma adapted and used whatever meat we could get so no problem using chuck roast, or a lesser cut of stew meats it's fine.
We all learned quickly how to stretch a budget by improvising with whatever we had to feed the family.
Preparing meals from scratch and making them taste gourmet is an art and this recipe surely shouts it, Tuscan cooks are just amazing on flavors.
Again feel free to add whatever you like to your Dutch oven, this roast will be fork-tender with lots of flavor all in one pan meal.
Baked One Pot Stew London Broil Recipe
Yield: 8
Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M
This is an easy one pan-baked London Broil roast with vegetable dinner
Ingredients
- 1 (2 pounds) London broil
- 1 (28-ounce) can of stewed tomatoes
- 4 whole cleaned garlic cloves
- 2 green bell peppers sliced or chopped
- 1 cup burgundy wine
- 1 cup chicken broth (keep extra on hand)
- 2 tablespoons flour
- 2 potatoes cut into cubes
- 1/2 cup or more of fingerling carrots ( my family loves potatoes more so I add just a few go ahead and load up if you like!)
- 1/2 teaspoon dried oregano, parsley, basil, garlic powder, cayenne pepper, salt, and black pepper
- 4 fresh plum tomatoes cut up
- 1 pound washed and cleaned sliced mushrooms (optional)
Instructions
- Preheat the oven to 350 degrees.
- Place the roast in an oil-sprayed dutch oven or roasting pan, pour stewed tomatoes over it, and add all other vegetable sprinkles with all spices, flour, and herbs.
- Pour liquids into the bottom of the pot. Cover.
- Roast for 2 1/2 to 3 hours, until fork tender (checking halfway through to see if you need to add more broth if it's dry, depending on how many potatoes you added, you may need more broth).
- Let stand for about 10 minutes at room temperature before carving and serving.
Notes
Additions
- Substitute chicken for beef
- Add chopped hot peppers
- Add portobello mushrooms
- Serve these over a bed of rice or noodles
- Serve over mashed potatoes
- Add other root vegetables onions, etc.
- Zucchini or any squash
- Baby potatoes or Sweet potatoes
Tips
- Use a good drinking wine
- Always preheat the oven
- Slow cook covered in the oven
- Use any cut of beef even chuck roast
- Any dry red wine can be used in this dish however if you can't get Burgundy, we suggest a Merlot of Cabernet
Pin for Later
More Recipes to Try
Slow Cooker Guinness Corned Beef
Tuscan Grilled Steaks
Salisbury Steak Marsala
Grilled Steak in Chianti Butter
Cabbage Steak Skillet
