Bowl Winners' Oven Barbecue
These tasty sandwiches are Shirley Fry's version of a recipe from the 1982 Peach Bowl Cookbook. Shirley, wife of University of Iowa Coach Hayden Fry, was one of three Midwest college football coaches' wives we featured in an article about tail-gate parties in our October 1989 issue.
- 1 4- to 6-pound beef roast (such as boneless chuck)
- 1 10 3/4-ounce can condensed cream of chicken or mushroom soup
- 1 1/4 cups bottled barbecue sauce
- 1 envelope regular dry onion soup mix
- Onion buns or kaiser rolls, toasted if you like
1
. In a roasting pan, cover meat with soup. Pour barbecue sauce over soup. Sprinkle dry soup mix over meat.
2
. Cover and bake roast in a 350° oven for about 2 hours or till tender enough to slice. (For shredded meat, cook about 3 hours or till very tender.)
3
. Drain off fat and remove any bones from the meat. Slice or shred the meat and serve on buns. Spoon gravy from roaster over the meat in the sandwiches. Makes 6 to 8 sandwiches.