Chuck and Potato Bake The Best Recipes
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|Chuck and Potato Bake|
"This is one of these upload and subtract bakes. Put in what you want and take out what you don't, but I think you may like the general taste. This is a guideline recipe. I upload and subtract each time I make it depending on what is in the house. This is the meal to make when you want red meat, carbs, and accurate stuff."
- three half of kilos boneless pork 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 clean chives
- 6 potatoes, quartered
- 1 pound carrots, peeled and reduce into chunks
- 1 pound clean mushrooms, quartered
- half of cup shredded Cheddar cheese
|Prep : 15M||Cook : 8M||Ready in : 3H20M|
- Preheat an oven to 350 tiers F (one hundred seventy five 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 aggregate 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 till the cheese melts, approximately five mins.
- Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it flippantly, and make easy-up easier.
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