Recipe 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."
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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
chopped fresh chives
carrots, peeled and cut into chunks
fresh mushrooms, quartered
shredded Cheddar cheese
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.
Not what I thought it would be.
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.
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!
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!
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 13 pan. I'll put it in a larger dish next time. We will definitely make this again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chuck and Potato Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 258
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