Oven Barbecued Beef

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/13/19
Barbecue Shredded Beef
Sarah Bossert / Getty Images
Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Servings: 6 servings
Nutrition Facts (per serving)
857 Calories
50g Fat
37g Carbs
64g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 857
% Daily Value*
Total Fat 50g 64%
Saturated Fat 24g 119%
Cholesterol 252mg 84%
Sodium 851mg 37%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 3%
Protein 64g
Calcium 95mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This oven pot roast is cooked with a simple homemade barbecue sauce, along with condensed soup and onion soup mix. It's a flavorful roast with barbecue flavor.

Use a lean chuck arm or rump roast, or any cut of beef labeled "pot roast."

Serve with rice or potatoes or use it as a sandwich filling.

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
  • 1 jar 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

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 325 F.

  3. 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.

  4. Place chuck roast on the 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.

  5. Bake the chuck roast in the preheated oven for 2 1/2 to 3 hours, or until meat is very tender. Let chuck roast sit for 10 minutes before slicing.

  6. Serve with the pan drippings over noodles or serve in sandwiches.

  7. Enjoy!

Barbecue Sauce 

  1. Combine all barbecue sauce ingredients in a small pan and bring to a boil; reduce heat and simmer for 2 to 3 minutes.