3 ½ lb chuck roast, boned, about 2 in thick
6 med potatoes (about 2 lb), peeled and cut in half
2 cans Cream of Mushroom soup
½ C cheddar cheese, grated
Trim fat from meat. Place in large 13 x 9 x 2 glass baking dish. Roast in oven at 350° for 1 hour. Spoon off fat. Arrange potatoes around roast. Pour soup over meat and potatoes. Cover with foil. Bake an additional 2 hours or until meat and potatoes are tender. Sprinkle with the grated cheese and bake until cheese melts. Makes 6 servings. (Very good when served with fresh garden salad.)
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