On Line Cookbook
Pot Roast
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Chuck roast with vegetables in a mushroom sauce

Steve Caton


  • 3 lbs (1.4 kg). chuck roast
  • 1 package dry onion soup mix
  • 1 can cream of mushroom soup
  • 1/2 cup (125 ml) inexpensive Burgundy
  • 1/2 cup (125 ml) water
  • 5 medium sized potatoes
  • 5 carrots
  • 1 onion
  • 1/2 lb (.2 kg). mushrooms
  • Place chuck roast in pan.
  • Sprinkle onion soup mix over the top and spoon mushroom soup on top of that.
  • Pour in the wine and water.
  • Cut the potatoes into 1/2 inch slices.
  • Cut the carrots into two-inch lengths.
  • Cut the onion into 1/4 inch slices.
  • Put all the vegetables into the pan, along with the mushrooms, on and around the meat.
  • Cover with foil (or top of roasting pan) to allow room above the vegetables.
  • Place in oven at 325 degrees (175 C.) for 3 hours.
This recipe works very well with crock pots and slow cookers, too.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.