New this month
Get the Allrecipes magazine

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."
Added to shopping list. Go to shopping list.

Ingredients

3 h 20 m servings 549 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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

Similar recipes

Reviews

Read all reviews 35
  1. 45 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

Not what I thought it would be.

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

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...

This is a great recipe, with one addition. Add a packet of dry onion soup mix. Wow!!!! Delish!!!

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...

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.

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...

Everyone in my family loves this recipe and the onion soup mix suggestion made it even better.