Oven Barbecue

READY IN: 3hrs 15mins
Recipe by Doglover61aka Earnh

This is a recipe I had written down in an old cookbook and decided to try it one afternoon. It was a hit!! I fixed it with hashbrown casserole and a salad and it disappeared in a flash!

Top Review by Laurie H.

Delicious, but needs more liquid to start -- at least half the soup can of water. Probably also cover with foil for part of cooking time. I used 5-lb meat and after 2hrs, there was no way to "drain off fat" and barely enough sauce even to spread over all the meat. BTW: I used cream of celery because that's what I had!

Ingredients Nutrition

  • 4 -6 lbs beef roast
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 14 cups barbecue sauce
  • 1 (2 ounce) envelope dry onion soup mix
  • toasted onion hamburger buns or hoagie roll

Directions

  1. In roasting pan, cover meat with cream of chicken soup.
  2. Cover with barbecue sauce.
  3. Cover all with the dry soup mix.
  4. Cover and bake in 350 oven for about 2 hours or until tender enough to slice.
  5. For shredded meat, bake about 3 hours or until very tender.
  6. Drain off fat.
  7. Slice or shred and serve on buns.
  8. Spoon gravy from roaster over the meat in the sandwiches.

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