Name: Chuck and Potato Bake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Boneless beef chuck roast - 3 ½ pounds; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Condensed cream of mushroom soup with roasted garlic - 1 (10.75 ounce) can; Chopped fresh chives - 3 tablespoons; Potatoes, quartered - 6; Carrots, peeled and cut into chunks - 1 pound; Fresh mushrooms, quartered - 1 pound; Shredded Cheddar cheese - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chuck and Potato Bake

1. Boneless beef chuck roast - 3 ½ pounds

2. Condensed cream of mushroom soup - 1 (10.75 ounce) can

3. Condensed cream of mushroom soup with roasted garlic - 1 (10.75 ounce) can

4. Chopped fresh chives - 3 tablespoons

5. Potatoes, quartered - 6

6. Carrots, peeled and cut into chunks - 1 pound

7. Fresh mushrooms, quartered - 1 pound

8. Shredded Cheddar cheese - ½ cup

How to cook deliciously - Chuck and Potato Bake

1. Stage

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. Stage

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. Stage

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.