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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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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:
4 -6 lbs beef roast |
1 (10 3/4 ounce) can cream of chicken soup |
1 1/4 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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