(Cook Time: 3 minutes
Ingredients:
- 1 lean chuck roast, about 3 pounds
- 1 can (10 1/2 ounces) condensed cream of mushroom soup
- 1 envelope Lipton onion soup mix
- .
- Barbecue Sauce:
- 1 cup ketchup
- 2 tablespoons prepared mustard
- 1/4 cup cider vinegar
- 1/3 cup dark brown sugar
- 2 teaspoon worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon tabasco sauce
Preparation:
Place a large double thickness of heavy-duty foil in a 9x13x2-inch pan -- enough foil to cover and seal foil around the chuck roast. Place chuck roast on foil in pan. Mix the cream of mushroom soup, onion soup mix and barbecue sauce (directions below) together. Pour over meat. Seal foil tightly, leaving about 1" clearance between meat and foil. Bake chuck roast at 325° for 2 1/2 to 3 hours, or until meat is very tender. Let chuck roast sit for 10 minutes before slicing. Serve with the pan drippings over noodles. Barbecue Sauce: Combine all ingredients in a small pan and bring to a boil; reduce heat and simmer for 2 to 3 minutes. Oven barbecued beef roast serves 6.
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