Chuck and Potato Bake Recipe -
Chuck and Potato Bake Recipe
  • READY IN 3+ hrs

Chuck and Potato Bake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 5 mins

    3 hrs 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Aug 20, 2010

Not what I thought it would be.

Jun 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.

Jul 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!

Feb 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!

Jun 09, 2009

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

Nov 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.

Oct 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.


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  • Calories
  • 549 kcal
  • 27%
  • Carbohydrates
  • 42 g
  • 14%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 31.1 g
  • 62%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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