Ingredients
8
8 servings
- •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 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.
Nutritional Facts
Per 8 servings
- Calories: 549
- Carbohydrate: 42g
- Fat: 29g
- Fiber: 5g
- Protein: 31g
- Sugar: 6g
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