Oven Barbecue | Midwest Living

Oven Barbecue

Oven Barbecue

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  • Yield: 6 to 8 sandwiches
  • Prep 10 mins
  • Bake 2 hrs

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  • 1 4 - 6 - pound beef roast (such as boneless chuck)
  • 1 10 3/4 - ounce can condensed cream of chicken or mushroom soup
  • 1 1/4 cups bottled barbecue sauce
  • 1 envelope regular dry onion soup mix
  • Onion buns or kaiser rolls (toasted, if you like)


  1. In a roasting pan, cover meat with soup. Pour barbecue sauce over soup. Sprinkle dry soup mix over meat.
  2. Cover and bake meat in a 350 degree F oven for about 2 hours or until tender enough to slice. (For shredded meat, cook about 3 hours or until very tender.)
  3. Drain off fat and remove any bones from the meat. Slice or shred the meat and serve on buns. Spoon sauce from roaster over the meat in the sandwiches. Makes 6 to 8 sandwiches.

Comments (1)

karenfar wrote:
Very good and easy. I used mushroom soup and a 2 3/4 pound roast. I'm not sure the suggested soups are the best choice - maybe cream of celery?? Since I had a smaller roast there was a lot of sauce leftover. I actually used the crock pot on low for about 8 hours and refrigerated. The next day I shredded the meat and reheated in the sauce in the crockpot

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