1 (4 to 6 lb.) beef roast (I like boneless chuck)
1 (10 3/4 oz.) can condensed cream of chicken soup
1 1/4 c. bottled BBQ sauce
1 env. regular dry onion soup mix
Onion buns or kaiser rolls, toasted if desired

In roasting pan, cover meat with soups. Pour BBQ sauce over soup. Sprinkle dry soup over meat. Cover and bake roast in a 350 degree oven for about 2 hours or until tender enough to slice. (For a shredded meat, cook about 3 hours or until very tender.) Drain off fat and remove any bones. Slice or shred the meat and serve on buns (open face). Spoon gravy from roaster over the meat. Makes 6 to 8 sandwiches.