Chuck And Potato Bake
|Boneless chuck roast||3 1⁄2 Pound (About 3 Inches Thick)|
|Potatoes||2 Pound, peeled and cut in half|
|Condensed cream of mushroom soup||21 Ounce (2 Can, 10 1/2 Ounce)|
|Chopped chives||1 Tablespoon (Dried Chives)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Trim fat from meat; place in large baking pan (13x9x2 inches).
Roast at 350° F. for 1 hour; spoon off fat.
Arrange potatoes around roast.
Combine soup and chives; pour over meat and potatoes.
Cover with foil; bake 2 hours more or until meat and potatoes are tender.
Sprinkle with cheese and paprika; bake until cheese melts.