1 boneless chuck roast (3 pounds)
1 C. BBQ Sauce
1/2 C. apricot preserves
1/3 C. chopped green or red sweet red pepper
1 sm. onion, chopped
1 tbsp. Dijon mustard
2 tsp. brown sugar
12 sandwich rolls, split
Cut the roast into quarters; place in a greased 5 quart slow cooker. In a bowl, combine bbq sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hrs or until meat is tender.
Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 mins longer.
Skim fat from sauce. Serve beef and sauce over rolls.
makes 12 servings.