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Chuck and Potato Bake

Reviewed: Mar. 5, 2013
The roast I made tonight with this recipe was wonderful but very very rich. Things I did different: I rinsed and patted dry the roast, lightly coated it in EVOO and sea salt then seared on all sides to lock in the juices. Since I was using canned soup I opted for the low sodium version (just two cans of regular Cream of Mushroom). I used steak cut, pre-sliced mushrooms, baby carrots and instead of placing the roast by itself in the 9x13, I added 1 cup of chicken stock (was out of beef stock) as I was worried the meat would be too dry left by itself, and placed 3 whole (un peeled) cloves of garlic that I gently smashed with the side of a knife to release the oils in the cloves, in with the broth and baked for one hour before adding the rest of the ingredients. The actual cooking time will vary based on how big your roast is and how many potatoes and carrots you use. I used more than suggested so my cooking time was increased by 45 minutes. I garnished the whole dish with freshly grated sharp cheddar cheese for last 5 minutes. In the end this made a very rich, hearty dish that I know we will make again. Not as good as the Mississippi Roast from Sweet Tea and Cornbread - but perfect comfort food.
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