Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

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!

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


  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.


Most Helpful

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!

Laurie H. December 10, 2006

This was served to my family with rave reviews. The recipe was so easy to make and the taste was delicious. I was really skeptical about using the can of cream of chicken, but we couldn't even taste it when I served the roast. I took your advice and served the sandwiches with a hash brown casserole and salad. Totally yummy! Thanks for a great recipe!!

Dreamgoddess July 07, 2003

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