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Nutrition Facts
Serving Size 1 (65g) Recipe makes 30 servings The following items or measurements are not included below: 10 1/2 ounces tomato soup 1 teaspoon dry mustard
Calories 136
Calories from Fat 81		(59%)
Amount Per Serving		%DV
	Total Fat 9.0g	13%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 31mg		10%
Sodium 301mg		12%
Potassium 220mg		6%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 0.3g	1%
	Sugars 3.9g
Protein 8.7g		17%
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Chuck Roast Barbecue

Recipe #25075 | ½ day | 20 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Ellen Brody
Apr 13, 2002

This is a really good recipe for when you are having a lot of people over. It is simple to put in crock pot or oven. Has really good flavor. I put in crock pot over night and just shred the beef in the morning and let it go on low until needed.

SERVES 30 (change servings and units)

Ingredients

3-4 lbs chuck roast
1 large onion, chopped
1 cup celery, chopped
1 (10 1/2 ounce) can tomato soup
1 cup ketchup
2 tablespoons vinegar
2 tablespoons brown sugar
2 tablespoons worcestershire sauce
1 teaspoon dry mustard
1 1/2-2 teaspoons salt

Directions

1
Brown meat.
2
Mix soup, ketchup, vinegar, brown sugar, sauce, mustard, and salt in bowl.
3
Put meat in crock pot, then onion and celery.
4
Pour sauce on top.
5
Cook until meat shreds with fork.
6
Crock pot 8-10 hours low-medium.
7
Oven: covered 6-8 hours 250 degrees.

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Featured Reviews for This Recipe

From: michelles3boys

On Nov 15, 2009

I thought this was pretty good. I was a little disappointed in the sauce, though. I was hoping for a more traditional BBQ flavor. This tasted more like tangy tomato soup. If I make this again, I will probably add some chili powder, garlic and extra sugar (or perhaps honey) to give it a more traditional barbecue sauce flavor. This is just a personal preference, you might love the sauce this recipe makes.

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From: Mrs. DeVelopment

On Sep 28, 2008

This was really good! I didn't have any celery, so omitted that. I didn't have any dry mustard, so I used a giant squirt of yellow mustard We ate it with potatoes the first day and then had sandwiches with the leftovers. Thanks for this great one!

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From: Bergy

On Apr 17, 2002

Ellen a great BBQ sauce. instead of a roast I cut the recipe in half and did Brisket tips. I took them out of the freezer and into the crockpot, followed your recipe and instuctions. Turned the crockepot to high for 45 minutes and then to low for 5 1/2 hours MMmmmmmm excellent. Not only that, there is sauce left over so for tomorrow nights dinner I have added 2 tbsp hot sauce and 2 garlic cloves and poured the sauce over a veal cutlet that I'll bake in the oven for 30 minutes. Thanks for a very tasty easy recipe. I may add a bit of Parmesan on top. UPDATE: Ellen I can't add stars again but as I said in my rating I cooked the leftover sauce with a veal chop, added garlic, hot sauce and left over veggies, cooked potatoe, carrots & green beans, Put it all on a pie plate, sealed in foil & cooked for 30 minutes, opened it up added parmesan & asiago cheeses and let it stay in the oven until they were golden. MMMMmmm It's a winner Thanks

5 people found this review helpful

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From: MsBaton

On Apr 1, 2003

This was excellent barbeque. It was so nice to come home and smell it cooking in the crockpot. My family has eaten this stuff for four days in a row. We just can't get enough of it. The meat is so tender ,and the flavor of the barbeque sauce goes so well with it. The dish is so easy to make ,and really is a time saver. I wish I could give it more than five stars.

4 people found this review helpful

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