Beef Barbecue

  • 3 pounds boneless chuck roast
  • 1 cup barbeque sauce
  • 1 small onion chopped
  • ½ cup apricot preserves
  • 1 tbsp Dijon mustard
  • 1/3 cup green and red bell pepper
  • 1 L sandwich rolls split

Cut roast into quarters. Place in a 5 quart slow cooker. In a bowl combine barbecue sauce, preserves, green pepper, onion, mustard, and brown sugar. Pour over roast. Cook on low heat, 6-8 hours or until meat is tender. Remove roast and thinly slice. Return to slow cooker. Stir gently, skim fat from sauce. Makes 12 servings.