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Prep 5 mins
Cook 5 hrs
This is such an easy recipe. I usually throw it in the crock pot but I have made it in the oven as well. I serve it on noodles that I've boiled on the stove in the leftover "sauce". It's a good variation when you're sick of having a basic roast with gravy and mashed potatoes. I hope you like it!
- 2 -3 lbs roast (the cheapest cut will do fine)
- 1⁄4 cup of your favorite barbecue sauce
- 2 teaspoons chopped garlic (out of the jar is even ok)
- 1 ounce Lipton Onion Soup Mix (I use the whole package, I'm not sure of the precise measurement)
- 1⁄2 cup water (I'm guessing here, I really don't measure. Just cover the roast a little more than half way.)
- So easy -- just throw the barbecue sauce in a crock pot or in a dutch oven, along with the garlic and soup mix.
- Place the roast in the crock pot or pan and add some water (you can brown the roast if you prefer but it's not needed if you're short on time).
- Cook on low in the crock pot for about 8 hours or on high for 4-5 until it starts to fall apart.
- I usually then take the roast out of the crock pot and pour the remaining liquid into a sauce pan, add a little water and throw some egg noodles into the pan and cook until they are cooked through.
- *If you're going to cook the roast in the oven, I'd suggest cooking it at a low temp all day and I'd check the liquid periodically to make sure it doesn't dry out.