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.

Gallery

Recipe Summary

prep:
15 mins
cook:
3 hrs 5 mins
total:
3 hrs 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

549 calories; protein 31.1g; carbohydrates 42g; fat 28.6g; cholesterol 100.8mg; sodium 550.3mg. Full Nutrition
Advertisement

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/10/2009
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 recommended so I covered the top of the roast with chopped onions and parsley. This recipe was great!! Even the kids loved it. I think this has become one of my favorite meals. Read More
(24)

Most helpful critical review

Rating: 1 stars
08/20/2010
Not what I thought it would be. Read More
(2)
46 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
06/10/2009
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 recommended so I covered the top of the roast with chopped onions and parsley. This recipe was great!! Even the kids loved it. I think this has become one of my favorite meals. Read More
(24)
Rating: 5 stars
09/25/2009
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 patting the meat dry - I placed the roast in the olive oil to coat both sides. I grilled & seared both sides for 3 min. each. I put the roast on top of a bay leaf in the pre-heated pan (also lightly dusted with Kosher Salt). I poured half a can of beef broth in the pan (not over the meat) with whole garlic cloves. I took the roast out after the first hour and continued the recipe with a can of condensed cream of mushroom and a can of condensed cream of asparagus soups. I mixed those two with fresh chives from the garden. I put potatoes and brussel sprouts in the pan, poured the soup mixture over the meat and vegtables and covered with aluminum for an hour and a half. I put fresh asparagus in the pan the last half hour of cooking. Then topped with cheese. YUM! It was heaven. Read More
(22)
Rating: 5 stars
07/14/2009
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 garlic for the first hour. My whole family loved it, including baby! Read More
(17)
Advertisement
Rating: 4 stars
06/09/2009
This is a great recipe with one addition. Add a packet of dry onion soup mix. Wow!!!! Delish!!! Read More
(10)
Rating: 4 stars
02/16/2011
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 spoonfuls of garlic in olive oil and rubbed it into the roast before I put it in the oven. I used 4 potatoes a smaller container of mushrooms and a pound of baby carrots with the two cans of cream of mushroom no chives for us. It came out wonderfully! Made this for my husband for valentines day dinner and will defiantly make it again! Read More
(10)
Rating: 5 stars
11/10/2009
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 13 pan. I'll put it in a larger dish next time. We will definitely make this again. Read More
(5)
Advertisement
Rating: 5 stars
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. Read More
(4)
Rating: 5 stars
03/07/2011
Fantastic so tender so good. I didn't have 2 cans of cream of mushroom so used 1 can cream of mushroom and 1 can cream of onion. Yep will make again. Thanks for sharing. Read More
(2)
Rating: 5 stars
03/17/2011
This was a hit with my husband. Followed directions and added 1/2 envelope onion soup mix. Next time I'll add onions. Love that you can play with different ingredients and still put a good home cooked meal on the table! Read More
(2)
Rating: 1 stars
08/20/2010
Not what I thought it would be. Read More
(2)
Advertisement