This oven baked 4-ingredient Amish beef and chow chow bake is the kind of practical dinner that feels made for a busy weeknight but still tastes like something special. Chow chow relish, a tangy pickled vegetable relish with roots in Pennsylvania Dutch and Amish cooking, adds a sweet-savory punch to an inexpensive bottom round roast. With just a few pantry staples spread right over the meat, the oven does most of the work and rewards you with tender slices and a rich, comforting pan sauce.
Serve this roast with mashed potatoes, buttered egg noodles, or simple roasted carrots to catch all of the flavorful juices. If you want to round out the plate with something fresh, green beans, a crisp side salad, or steamed broccoli balance the sweet-tangy relish nicely, and warm dinner rolls are always welcome for mopping up the sauce.
Oven Baked 4-Ingredient Amish Beef and Chow Chow Bake
Servings: 6
Ingredients
1 beef bottom round roast, about 3 to 4 pounds
Directions
1. Preheat the oven to 325°F. Place the bottom round roast in a lightly greased 9x13-inch baking dish or other snug oven-safe dish.
2. Spread the chow chow relish evenly over the top of the roast, making sure the surface is well covered.
3. Sprinkle the dry onion soup mix over the relish, then spoon the cream of mushroom soup on top and spread it gently into an even layer.
4. Cover the baking dish tightly with foil and bake for 2 1/2 to 3 hours, or until the roast is fork-tender. If you want a slightly thicker sauce, uncover the dish for the last 20 minutes of baking.
5. Let the roast rest for 10 to 15 minutes before slicing. Spoon the pan sauce over the sliced beef and serve hot.
Variations & Tips
Add potatoes and carrots: Turn this into more of a one-pan meal by tucking chunks of potatoes and thick carrot pieces around the roast before covering the dish. They will soak up the savory juices as the beef bakes.
Use a different soup: If cream of mushroom is not your favorite, cream of celery or cream of onion also work well here and keep the sauce rich and comforting.
Slice against the grain: Bottom round is a lean cut, so thin slices cut against the grain will make the finished roast much more tender and easier to serve.
Make it ahead: You can assemble the roast in the baking dish the night before, cover it, and refrigerate it. The next day, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed.
