Oven Chuck Roast Bake Directions:
Preheat the oven to 325°F. Place the trimmed chuck roast in a 9x13-inch ceramic or glass baking dish with a little room around the meat.
Sprinkle the reduced-sodium dry onion soup mix evenly over the top and sides of the roast, pressing it lightly onto the surface.
In a medium bowl, whisk together the reduced-fat cream of mushroom soup, low-sodium beef broth, and reduced-sodium Worcestershire sauce until smooth.
Pour the mushroom gravy mixture around and over the roast, allowing some of it to flow underneath the meat.
Cover the baking dish tightly with a double layer of foil or a well-fitting lid to trap the moisture.
Bake on the center rack for 3 to 3 1/2 hours, until the roast is fork-tender and easily pulls apart. For shreddable tenderness, the internal temperature will generally be around 190°F to 205°F.
Remove the baking dish from the oven and let the roast rest, still covered, for 10 to 15 minutes.
Uncover and skim excess fat from the gravy if needed. Slice or shred the roast directly in the baking dish, then spoon the rich mushroom-onion gravy over the meat.
Serve hot with black pepper at the table, as desired.
WW Points Calculation
Lean beef chuck shoulder or arm roast, visible fat trimmed: 0.00 points
Reduced-sodium dry onion soup mix, 1 packet: 3.00 points
Reduced-fat condensed cream of mushroom soup, 1 can: 5.00 points
Low-sodium beef broth, 1 cup: 0.00 points
Reduced-sodium Worcestershire sauce, 2 tablespoons: 1.00 point
Points Information
Total Points: 9.00 points
Servings: 8 servings / about 5 ounces beef with gravy
Points per serving: 1.13 points
Nutrition Information
Calories: 305
Protein: 39 g
Carbohydrates: 8 g
Fat: 12 g
Fiber: 0 g
Sugar: 2 g
Sodium: 610 mg
I'm waiting for your comments! Enjoy!
