Chuck Roast and Potato Bake
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  • 1-3/4 lbs boneless beef chuck roast
  • 1/2 (10.75 ounce) can condensed cream of mushroom soup
  • 1/2 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
  • 1 tbsp and 1-1/2 tsps chopped fresh chives
  • 3 potatoes, quartered
  • 1/2 pound fresh mushrooms, quartered
  • 1/2 pound carrots, peeled and cut into chunks
  • 1/4 cup shredded Cheddar cheese
Preheat oven to 350 degrees F.  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. 
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.
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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