Rating: 4.5 stars
46 Ratings
  • 5 star values: 30
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1

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.

Recipe Summary

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

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  • 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
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