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Chunks of beef in brown gravy with golden herb stuffing in a white baking dish.

Oven Baked Vintage Beef and Stuffing Bake

Chuck roast in brown gravy with buttery, golden herb stuffing.
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Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Rest 10 minutes
Total Time 3 hours 45 minutes
Course Dinner
Cuisine American
Servings 6

Equipment

  • 9 × 13-inch baking dish, at least 2 inches deep
  • Large skillet
  • Small saucepan with lid
  • aluminum foil
  • Instant-read thermometer

Ingredients
  

  • 2 pounds boneless beef chuck roast cut into 1½-inch chunks
  • 1 tablespoon vegetable oil
  • 2 10½-ounce cans ready-to-serve beef gravy
  • 1½ cups water divided
  • 1 6-ounce box dry savory herb instant stuffing mix
  • 2 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh parsley optional

Instructions
 

  • Heat oven to 325°F. Brown beef in oil. Transfer to a 9 × 13-inch dish.
  • Deglaze skillet with ½ cup water. Add liquid and gravy to beef. Cover and bake 2 to 2½ hours, until fork-tender.
  • Raise oven to 375°F. Off heat, stir butter and stuffing into 1 cup boiling water. Cover 5 minutes, fluff, and spoon around beef.
  • Bake uncovered 20 to 25 minutes, until golden and 165°F in the center. Rest 10 minutes. Add parsley if using.

Notes

If the stuffing is dry after fluffing, sprinkle with 1 to 2 tablespoons of hot water.
Keyword beef and stuffing casserole, chuck roast casserole, brown gravy, boxed herb stuffing