1 (4 to 6 lb.) beef roast (like boneless chuck)1 (10 3/4 oz.) can condensed cream ofchicken or mushroom soup1 1/4 c. bottled barbecue sauce1 envelope regular dry onion soup mix
Combine all ingredients and let stand in refrigerator overnight. Cook, in a cast iron or blue granite roaster, covered, in a 275 degree oven for 12 hours. Remove from oven and shred with fork. Serve on hot onion rolls. Makes 25 sandwiches. Freezes well.