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Chuck and Potato Bake

By: 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."

Rating: This weblink has been rated 12 times with an average star rating of 4.6 Read Reviews (9)

Rate/Review | 376 people have saved this

Prep Time:
15 Min
Cook Time:
3 Hrs 5 Min
Ready In:
3 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 3 1/2 pounds boneless beef chuck roast
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
  • 3 tablespoons chopped fresh chives
  • 6 potatoes, quartered
  • 1 pound carrots, peeled and cut into chunks
  • 1 pound fresh mushrooms, quartered
  • 1/2 cup shredded Cheddar cheese

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 549 | Total Fat: 28.6g | Cholesterol: 101mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2009 by fister_wifey 
I think this is the best roast I have ever had! Instead of using what was listed I only used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2009 by Michelle K. 
This is a great recipe, with one addition. Add a packet of dry onion soup mix. Wow!!!! Delish!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 14, 2009 by CARONE 
Really easy and really yummy! The roasted meat came out tender and the veggies I used,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2009 by sdk 
I altered mine a bit. While the oven was preheating, I placed the 9x13 pan in oven to get it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2009 by BDONATE Supporting Member (Click to learn more about Supporting Membership)
This was the best pot roast I ever had. I brought it to work and everyone wanted the recipe.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 29, 2009 by debbie 
This was really moist and tasted great! I put all the ingredients except the cheese in a pot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2009 by Michelle 
This recipe will be used again and again. It became a family fav. thanks. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2009 by jmotley123 
I added the onion soup mix and browned the roast before putting it in the oven as other... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2009 by TNAJK 
Very good and sooooooooo tender!!! I admit I was hesitant to put Cream soups on my roast but... MORE

 
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