Start to Finish: 2 Hours 10 minutesIngredients:
1 can (10-3/4 ounce) condensed cream of chicken or mushroom soup
1-1/4 cups bottled barbecue sauce
1 beef roast, such as boneless chuck (4-6 lb)
1 envelope (1 oz) dry onion soup mix
Onion buns or kaiser rolls, toasted
Directions:
1) In a roasting pan pour soup and barbecue sauce over roast. Sprinkle dry soup mix over roast. Bake, covered, in a 350 degree F oven about 2 hours or until tender enough to slice. (For shredded meat cook about 3 hours or until very tender).
2) Drain off fat and remove any bones from roast. Slice or shred the meat and serve on buns. Spoon sauce over meat.
Servings: 6-8
Notes: This was good and creamy. We've had this same barbecue beef sandwich with just beef and a bottle of barbecue sauce. This one had a more creamy texture and was quite good. Be careful to get the fat off the beef though; fat doesn't taste good.
Variations: I've become a fan of the crock pot. I just threw the ingredients in a crock pot on high for about four hours, shredded the meat, and it was good to go.
Estimated Price: $12.00
Cookbook: Better Homes and Gardens 500-Five Ingredient Recipes
Nutrition Facts per serving: 887 cal., 53 g total fat (20 g sat. fat), 179 mg chol., 1,446 mg sodium, 42 g. carbo., 2 g fiber, 56 g pro. Daily Values: 14% vit. A, 6% vit. C, 10% calcium, 45% iron
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