16 Reviews of Chuck Roast Barbecue

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

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.

From: rma123

On Apr 10, 2003

I halved the recipe, left out the mustard, and used celery seed instead of celery. This was great over rice, and my husband liked it on hoagie rolls for lunches. I cut the meat into chunks for a quicker cooking time.

From: Angie in St. Charles

On Mar 31, 2004

My family loved this recipe!!! It was super easy to put together. I didn't have the tomato soup so I used a 15 ounce can of tomato sauce. I also added about one teaspoon of garlic powder. And I prefer a sweeter BBQ sauce, so I used about 1/2 cup brown sugar. It was wonderful and leftovers did not last long. I loved it so much I had it for lunch and dinner the next day and I am not a leftover person. Thanks for a great recipe!

From: ann sand

On May 1, 2005

This was excellent. I cooked a chuck roast in it for about 5 hours in a clay pot-wonderful! Thank you!!

From: Debby H

On Apr 10, 2005

This is a great recipe!!! I only cooked it 6 hours and it was perfect. I servied both as a sandwich and also had a meal of baked potato with this as the topper. And it freezes beautifully.

From: mamabear22

On Aug 29, 2007

This was a really good roast. I didn't have tomato soup, so substituted a can of tomato paste and a little water. I will definitely make this one again.

From: Travlnbard

On Aug 19, 2005

Very easy to make and lots of people asked for the recipe.

From: NcMysteryShopper

On Dec 6, 2004

This made one of the best tasting shredded beef sandwiches. My BF loved it! I tasted it in the AM and added some Ray’s Sweet Barbeque Sauce to it because it didn’t seem to taste like barbeque. BF said that it did not taste like barbeque – but thought it was awesome! He has already asked me to make it again! Thank you!

From: bmcnichol

On Mar 13, 2008

Even with all the great reviews I was a bit skeptic about this recipe. I am not a huge fan of tomato soup but thought I would give this a try. I followed the recipe as written other then I didn't add the celery. I was sure what type of vinegar to use so I used red wine vinegar. I also used Splenda brown sugar as that is all I buy. I also only use one teaspon of salt. Wow this was really tasty. I got this on late in the day so I cooked it on high for five hours. I loved the taste of the sauce. This was easy to put together and used ingredients that I normally have on hand.