6 lb. beef chuck roast
1 can condensed cream of chicken or 1 can condensed cream of mushroom soup
1 1/4 c. bottled barbecue sauce
1 pkg. dry onion soup mix

Cover beef roast with soup. Pour the barbecue sauce over the soup. Sprinkle the dry onion soup mix over all. Cover and bake at 350 degrees for about 2 hours or until tender enough to slice. For shredded meat, cook about 3 hours. Drain off fat. Remove bones if any. Slice or shred and serve on buns.