Chuck and Potato Bake

Gluten Free
Health score
50%
Chuck and Potato Bake
200 min.
8
568kcal

Suggestions

Looking for a hearty and delicious meal that's not only gluten-free but also perfect for lunch or dinner? Look no further than this Chuck and Potato Bake! This mouth-watering dish serves 8 and is ready in 200 minutes, making it a great option for a weekend feast or to serve a crowd.

Each serving comes with a generous 568 calories, providing a well-balanced meal that's sure to satisfy. This recipe features a succulent 3.5-pound boneless beef chuck roast as the star ingredient, slow-cooked to perfection alongside a medley of vegetables. Carrots, potatoes, and fresh mushrooms are tossed in a rich cream of mushroom soup with a hint of roasted garlic, creating a symphony of flavors that will have your taste buds dancing.

To make this delectable dish, you'll need a handful of ingredients, including fresh chives and your choice of Cheddar cheese to top it all off. The preparation is simple and straightforward, requiring just a few essential pieces of equipment like a baking pan, aluminum foil, and of course, an oven.

So why wait? Dive into this comforting Chuck and Potato Bake and indulge in a hearty, gluten-free meal that's perfect for any occasion. Your family and friends will be clamoring for seconds, and you'll be proud to serve a dish that's both satisfying and easy to make. Get ready to impress with this delightful main course that's sure to become a new favorite in your recipe collection.

Ingredients

  • 3.5 pounds beef chuck boneless
  • pound carrots peeled cut into chunks
  • 10.8 ounce cream of mushroom soup with roasted garlic canned
  • tablespoons chives fresh chopped
  • pound mushrooms fresh quartered
  •  potatoes quartered
  • 0.5 cup cheddar cheese shredded

Equipment

  • bowl
  • oven
  • baking pan
  • aluminum foil

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Combine the 2 cans of mushroom soup and the chives in a large bowl.
  4. Remove roast from oven, and scatter the potatoes, carrots, and mushrooms around the roast.
  5. Pour the soup mixture over the meat and vegetables. Cover with aluminum foil.
  6. 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

Calories568kcal
Protein32.6%
Fat41.47%
Carbs25.93%

Properties

Glycemic Index
29.32
Glycemic Load
22.7
Inflammation Score
-10
Nutrition Score
40.176087037377%

Flavonoids

Luteolin
0.06mg
Isorhamnetin
0.08mg
Kaempferol
1.53mg
Myricetin
0.02mg
Quercetin
1.29mg

Nutrients percent of daily need

Calories:568.32kcal
28.42%
Fat:26.58g
40.89%
Saturated Fat:11.91g
74.43%
Carbohydrates:37.39g
12.46%
Net Carbohydrates:31.62g
11.5%
Sugar:5.1g
5.67%
Cholesterol:145.9mg
48.63%
Sodium:528.6mg
22.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:47g
94.01%
Vitamin A:9620.87IU
192.42%
Zinc:16.5mg
110.01%
Vitamin B12:5.58µg
92.93%
Selenium:48.7µg
69.57%
Vitamin B6:1.39mg
69.51%
Vitamin B3:13.22mg
66.11%
Phosphorus:578.77mg
57.88%
Potassium:1749.9mg
50%
Vitamin C:36.66mg
44.44%
Vitamin B2:0.65mg
38.53%
Iron:6.12mg
34.02%
Copper:0.58mg
28.98%
Vitamin B5:2.8mg
28%
Manganese:0.49mg
24.56%
Vitamin B1:0.35mg
23.51%
Fiber:5.77g
23.09%
Magnesium:91.4mg
22.85%
Vitamin K:16.06µg
15.3%
Folate:57.26µg
14.31%
Calcium:125.81mg
12.58%
Vitamin E:0.83mg
5.52%
Vitamin D:0.35µg
2.36%
Source:Allrecipes