One of the bakes that you add and subtract is this. You can add or remove ingredients as you choose, but I believe you will enjoy the flavor as a whole. It serves as a general recipe. Every time I make it, depending on what’s in the house, I add and subtract. When you need steak, carbohydrates, and nice stuff, cook this dish.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 5 mins |
| Total Time: | 3 hrs 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 ½ pounds boneless beef chuck roast
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 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
- ½ cup shredded Cheddar cheese
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Place chuck roast in a 9×13 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.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 5 g |
| Protein | 31 g |
| Saturated Fat | 12 g |
| Sodium | 550 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious and I took the tip of another reviewer and used onion soup mix
This was awesome!! I have been looking for a great Chuck Roast recipe for my new 6 qt Dutch Oven and this was it!! Great flavor! Loved it!!
I changed one can of soup to cream of chicken and baked one hour longer. 4 star first day . next day 5 stars
Followed the directions to the letter other than no mushrooms. I also chopped up and threw a whole onion on top. Used the Montreal Steak Seasoning as someone else suggested (that stuff has never let me down) but didn’t worry about “browning” the roast or coating it with Kosher salt. Easily the tastiest and most flavorful roast I’ve ever had. The meat was perfectly tender and, slathered in the creamy soup-like mixture left over, melted in your mouth and stuck to your ribs. Perfect!!! Incidentally, it was every bit as good on day 2…….
I’m in the process of cooking a chuck roast. I wound up frying up some onion (with a bit of salt and after a minute a bay leaf) and while they fried I cut the beef into four pieces so it would cook faster and the flavors could sink into more places. I added salt, black pepper, Rosemary and garlic salt. As it browned I added some potatoes, mushrooms and carrots, peeled. Once it browned on all sides I added a half cup of Chardonnay (I had no red). 3 hrs @ 325
Very good I used a half of tsp of minced garlic, chicken broth, and it was very good
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 9×13, 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.
Even the kids (ages 5, 7 & 10) liked this, and they HATE mushrooms!
The whole family all loved this. I made it with out the chives and I plan on making it again without changing a thing.
Typical. Veggies were great, but the meat needed a little more flavor and still can’t get it as tender as my mean ol’ mama’s! I cooked on high in my slow cooker for 6 hours. I’ll probably have to edit my review once I try it on low for 10 hours.
this was the 1st time i made potroast. it was a success! i cooked it exactly like the instructions and the fam loved it! definately will make again…cooked perfectly
Without any changes, this is an outstanding dish. I especially like the unique taste of the mushrooms. 3-12-13: Had it again, with the same result.
I used 2 cans of regular cream mushroom and added some garlic. Very thick an tasty sauce but a bit salty
Not bad at all. The meat was still tough but I didn’t expect much from it, and some of the veggies, even when cut up small some were undercooked. The veggies and cream of mushroom made a nice stew but I wasn’t sure if it was supposed to end up that soupy. It was a good dish but not one I’d be making again maybe.
Yummy.
My family and I loved this recipe! I used the dry onion soup mix as some suggested and it turned out great, Thanks for all the great ideas!
Our 2 son’s made this while we were at work. Only thing they added was a bit more garlic. We loved it! Keeper! Will definitely make it again. Thx!
I add onions instead of the chives. It makes the meat really tender.
Everyone in my family loves this recipe and the onion soup mix suggestion made it even better.
This was a hit with my husband. Followed directions and added 1/2 envelope onion soup mix. Next time I’ll add onions. Love that you can play with different ingredients and still put a good home cooked meal on the table!
Fantastic, so tender so good. I didn’t have 2 cans of cream of mushroom so used 1 can cream of mushroom and 1 can cream of onion. Yep, will make again. Thanks for sharing.