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My review
Chuck and Potato Bake
MILLIE CROSS
"This is one of those add and subtract bakes. Put in what you like and take out what you don't, but I think you will like the overall taste. This is a guideline recipe. I add and subtract every time I make it depending on what's in the house. This is the meal to make when you need beef, carbs, and good stuff."
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Ingredients
3 h 20 m servings 549 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 350 degrees F (175 degrees C). Place chuck roast in a 9x13 inch baking dish with high sides. Roast for 1 hour in preheated oven. Spoon off any fat that has accumulated.
- Combine the 2 cans of mushroom soup and the chives in a large bowl. Remove roast from oven, and scatter the potatoes, carrots, and mushrooms around the roast. Pour the soup mixture over the meat and vegetables. Cover with aluminum foil.
- Return the baking dish to the oven to roast for 2 additional hours. Uncover, and sprinkle with the grated Cheddar cheese. Return to the oven until the cheese melts, about 5 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 549 calories; 28.6 g fat; 42 g carbohydrates; 31.1 g protein; 101 mg cholesterol; 550 mg sodium. Full nutrition
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Reviews
Read all reviews 3545 Ratings
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Most helpful positive review
6/9/2009
I think this is the best roast I have ever had! Instead of using what was listed I only used the cream of mushroom w/ a little bit of milk. I did not have any onion soup mix like another lady re...
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6/9/2009
I think this is the best roast I have ever had! Instead of using what was listed I only used the cream of mushroom w/ a little bit of milk. I did not have any onion soup mix like another lady re...
9/24/2009
I altered mine a bit. While the oven was preheating, I placed the 9x13 pan in oven to get it hot. I took a dinner plate and poured olive oil on it with a dash of Kosher Salt. After rinsing and p...
7/14/2009
Really easy and really yummy! The roasted meat came out tender and the veggies I used, carrots, red potatoes, and celery, chopped, came out perfectly cooked. I covered the meat with pepper and g...
2/14/2011
Very good! I made a few changes myself... Made a mixture with Montreal Steak Seasoning, basil, and olive oil and seared it in a pan for about 2 minutes on each side to brown. Roasted two big spo...
6/9/2009
This is a great recipe, with one addition. Add a packet of dry onion soup mix. Wow!!!! Delish!!!
11/9/2009
I added the onion soup mix and browned the roast before putting it in the oven as other reviewers suggested. It was delicious. The whole family enjoyed it. It was a little too much for my 9 x...
10/16/2009
This was the best pot roast I ever had. I brought it to work and everyone wanted the recipe. Only change I made was I browned the roast with Kosher salt and olive oil. Then followed the recipe.
3/5/2013
The roast I made tonight with this recipe was wonderful but very very rich. Things I did different: I rinsed and patted dry the roast, lightly coated it in EVOO and sea salt then seared on all s...