Garlic Lovers Beef

Garlic Lovers Beef


"This is a baked dish that is great with pasta and some crusty bread to absorb all the great tasting sauce. This is my husband's favorite dish, and he eats it with steamed rice or potatoes. If you love garlic, you'll love this recipe. This was also my uncle's favorite dish; I cooked for him when I used to visit him in Seattle as a teenager."

Ingredients 3 h 35 m {{adjustedServings}} servings 850 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 850 kcal
  • 43%
  • Fat:
  • 58.8 g
  • 90%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 61.6 g
  • 123%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (160 degrees C).
  2. In a 3 quart glass baking dish with a cover, layer meat, garlic cloves, bay leaves, onion slices, and black olives. Pour the tomatoes evenly over the top, and then do the same with the olive oil.
  3. Cover and bake for 3 1/2 hours, stirring occasionally.
Tips & Tricks
Santa Maria Grilled Tri-Tip Beef

See how to make classic California-style barbecued tri-tip.

Beef Pot Roast

This delicious pot roast is best made a day before serving.

Rate recipe

Your rating


Reviews 57

  1. 75 Ratings


very good recipe. I don't cut up the meat but cook it like a pot roast recipe. Other reviewers I think are mistaking a head of garlic for a clove of garlic. A head is the entire bulb containing 8 or more cloves. The recipe actuallly calls for about 16 cloves! Just peel and leave them whole. It is the crushing and chopping that releases the intense garlic flavour. Uncut garlic has a sweeter gentler taste and 16 really isn't too much.

Judy Olsen McCourt

Wow. This was absolutely incredible. Taking heed to the warnings about blandness, I used 4 heads of garlic - enough to keep most people from bothering me for a week - I chopped 20 cloves and put the other 20 in whole. Otherwise, I followed the recipe exactly. I live alone, and this recipe fed me for 2 weeks. It didn't spoil, I never got tired of it, and best of all the longer it sat in the fridge, the more the garlic seeped into the beef. I'm just finishing up the last of it, and it's the best of the batch! I put it over bow-tie pasta, with a little salt - this is just GREAT! Will definitely make this again!


I just finished eating this, and it was pretty good. I followed the recipe except I did it in a slow cooker (low for 7 hours). The meat was fall-apart tender. I think the problem is that the only flavor that came through was garlic, and honestly the texture of the beef wasn't to our liking. More like pot roast than I was expecting. I couldn't tell if it was trying to be Italian or not, but I thought sour cream would be good on it, so I added a dollop after a few bite fulls. That was better. Still not something I'd make again "as is" (nothing to write home about) but a good jumping point for something. Thanks for this recipe I appreciate it!