- 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.
