Chuck and Potato Bake
Description
A melted layer of Cheddar cheese tops this succulent chuck roast braised with potatoes, carrots, and mushrooms.
Ingredients
•
3 1/2 pounds boneless beef chuck roast
•
1 (10 3/4 ounce) can condensed cream of mushroom soup
•
1 (10 3/4 ounce) can condensed cream of mushroom soup with roasted garlic
•
3 tablespoons chopped fresh chives
•
6 potatoes, quartered
•
1 pound carrots, peeled and cut into chunks
•
1 pound fresh mushrooms, quartered
•
1/2 cup shredded Cheddar cheese
Directions
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.