1 (4 to 6 lb.) beef roast (like boneless chuck)
1 (10 3/4 oz.) can condensed cream of chicken or mushroom soup
1 1/4 c. bottled barbecue sauce
1 env. reg. dry onion soup mix

1. In roasting pan, cover meat with soup. Pour barbecue sauce over soup. Sprinkle dry onion soup mix over meat.

2. Cover and bake roast 350 degrees 2 hours or until tender enough to slice. (For shredded meat cook about 3 hours or very tender.)

3. Drain off fat. Slice or shred the meat and serve on buns. Spoon gravy from roaster over the meat in the sandwiches.