Linda Rozell - Recipe Showdown -, Longview, Jacksonville, Texas | ETX News

Linda's Golden Chuck Roast

Submitted by Linda Rozell of Pittsburg

Golden Chuck Roast

  • 1 medium chuck roast
  • 2 cans Campbell's golden mushroom soup
  • 1 large onion sliced
  • 6 carrots sliced
  • 5 medium Russett potatoes
  • 1 soup can of water
  • 2 Tbs. salt


Place a large piece of heavy duty foil in a large roasting pan big enough to hold all ingredients. Put the roast in middle of the foil. Mix the soup and water in a medium bowl and pour over the roast. Fold the foil at the top over the roast and then fold in the sides so the juice can't escape as it cooks. Cook at 350 for 2 hours. Remove the roast from the oven open the foil and place the veggies around the roast and sprinkle with about 2 Tbs. of salt return to oven for about 45 min until veggies are tender. Enjoy

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