Chuck Roast for Sunday Dinner
As a person who loves spending the summers in Maine by the pool or ocean, the snow last weekend was not a welcome site. The one really great thing about winter is hanging out indoors and cooking to my heart’s content (which is usually a good chunk of time every weekend). One of my go to, feel good meals is Chuck Roast with Potatoes or Egg Noodles. It cooks for 2 – 3 hours in the oven and smells great long before you ever take it out to serve. The recipe is simple but the fun part is what you can do to make it your own. I’ll give you the basic recipe and some ideas to change up the flavor.
- 1 3-4 lb chuck roast
- 1 packet of dry onion soup mix
- 2 cans cream of mushroom soup
- ½ package of egg noodles
- And that’s it!!
- Mix dry onion soup mix and cream of mushroom soup in a bowl
- Put chuck roast on aluminum foil
- Pour onion soup/cream of mushroom soup mixture over chuck roast
- Seal up foil
- Cook for 2-3 hours until chuck roast is fork tender (meaning it comes apart by using just a fork and no knife)
- Cook egg noodles as indicated on package
- Serve chuck roast and egg noodles with gravy that is created in the cooking process
Here are some things you can do to change it up a little:
- Add ½ cup of red wine to the soup mixture
- Cut up 4 – 6 potatoes in to quarters, coat them with olive oil and bake for 30 minutes to use in place of the egg noodles
- Use cream of celery soup instead of cream of mushroom
- Add some fresh onions and/or mushrooms to the foil package before baking
- Use Italian dressing mix instead of onion soup
There are so many ways you can change this recipe. And if you do change it please comment and let me know what you did so I can try it!