Chuck and Potato Bake The Best Recipes

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Chuck and Potato Bake

"This is one of those upload and subtract bakes. Put in what you want and take out what you don't, however I suppose you will like the general flavor. This is a guiding principle recipe. I add and subtract each time I make it relying on what is inside the house. This is the meal to make while you need pork, carbs, and correct stuff."

Ingredients :

three half pounds boneless beef chuck roast
1 (10.Seventy five ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
3 tablespoons chopped sparkling chives
6 potatoes, quartered
1 pound carrots, peeled and reduce into chunks
1 pound fresh mushrooms, quartered
half of cup shredded Cheddar cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 3H20M

Preheat an oven to 350 tiers F (a hundred seventy five stages C). Place chuck roast in a 9x13 inch baking dish with excessive facets. Roast for 1 hour in preheated oven. Spoon off any fats that has gathered.
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 beef and veggies. 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 till the cheese melts, approximately 5 mins.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, cook it flippantly, and make clean-up easier.

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