This oven-baked Amish-style beef and tomato paste bake is the kind of simple, practical supper that turns a budget-friendly cut of beef into a hearty family meal with very little fuss. Using just a few pantry staples spread right over beef heel of round, the casserole-style method keeps the prep easy and lets the oven do the work, giving you tender slices and rich tomato flavor that feel especially comforting on a cool evening.
Serve this beef bake with buttery mashed potatoes, egg noodles, or rice to catch the savory tomato juices. For a full plate, I like to add green beans, buttered corn, or a simple side salad, and a piece of warm bread is always welcome for soaking up the sauce.
Oven Baked 4-Ingredient Amish Beef and Tomato Paste Bake
Servings: 6
Ingredients
2 1/2 to 3 pounds beef heel of round
Directions
1. Preheat your oven to 325°F. Lightly grease a casserole dish or baking dish large enough to hold the beef heel of round comfortably.
2. Place the raw beef heel of round in the casserole dish. Spread the tomato paste evenly over the top of the beef, then scatter the sliced onion over it and sprinkle with the salt.
3. Cover the dish tightly with a lid or foil and bake for 2 1/2 to 3 hours, or until the beef is fork-tender. If needed, uncover for the last 15 minutes to let the top darken slightly.
4. Let the beef rest for 10 to 15 minutes before slicing. Spoon some of the tomato-onion juices over the slices and serve warm.
Variations & Tips
For extra flavor: Add a pinch of black pepper, a little garlic powder, or a spoonful of beef broth around the edges of the dish if you want a bit more depth while still keeping the recipe very simple.
For picky eaters: If your family does not enjoy visible onion pieces, grate the onion or mince it very finely before adding it over the tomato paste so it melts more smoothly into the sauce as the beef bakes.
For easier slicing: Heel of round is a lean cut, so baking it covered and allowing it to rest before slicing makes a big difference. Slice it thinly across the grain for the most tender bite.
Make-ahead tip: You can assemble the beef with the tomato paste, onion, and salt earlier in the day, cover it, and refrigerate until you are ready to bake. Let the dish sit at room temperature for about 20 minutes before it goes into the oven.
