|Nutritional Guidelines (per serving)|
|Servings: 1 roast (serves 6)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 24g||119%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 1g||3%|
|*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.|
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.
- 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
Gather the ingredients.
Preheat the oven to 325 F.
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 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.
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.
Serve with the pan drippings over noodles or serve in sandwiches.
Combine all barbecue sauce ingredients in a small pan and bring to a boil; reduce heat and simmer for 2 to 3 minutes.