Savory Chuck Tender Sheet Pan Goodness
Enjoy a wholesome, hearty sheet pan meal featuring tender beef chuck roast paired with vibrant asparagus, red potatoes, and yellow squash. This low-sodium, low-fat dish is enriched with creamy soup for a deliciously satisfying flavor without guilt. Perfect for a cozy weeknight dinner, it’s an easy one-pan solution that’s both nutritious and delightful.
ingredients
- 1.5 lb Beef Choice Chuck Tender Roast
- 1 lb asparagus, trimmed
- 1 lb red potatoes, halved
- 2 medium yellow squash, sliced into rounds
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 can (10.5 oz) low-sodium cream of mushroom soup
- 1 cup non-dairy milk (or regular milk)
- Salt and pepper to taste
- Fresh herbs (such as thyme or rosemary), for garnish
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large bowl, toss the red potatoes with olive oil, garlic powder, onion powder, salt, and pepper. Spread them evenly on one side of a parchment-lined sheet pan.
- 3.
Season the chuck roast with salt, pepper, and herbs to taste. Place it on the sheet pan alongside the potatoes.
- 4.
Roast in the oven for 25 minutes.
- 5.
Meanwhile, combine the cream of mushroom soup and non-dairy milk in a bowl until well mixed.
- 6.
After 25 minutes, take the sheet pan out and add the asparagus and yellow squash around the roast and potatoes. Drizzle the soup mixture over the beef and vegetables.
- 7.
Return the sheet pan to the oven and roast for an additional 20-25 minutes, or until the beef reaches the desired doneness and the vegetables are tender.
- 8.
Let rest for 5 minutes before slicing the beef. Serve warm, garnished with fresh herbs.