Ingredients
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1 (3 lb) boneless beef chuck roast
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1 teaspoon fresh ground black pepper
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1 small onion, chopped
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1 small red bell pepper, seeded and chopped (can use a green bell pepper)
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1 cup barbecue sauce
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1/2 cup apricot preserves
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1 tablespoon fresh minced garlic
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1 tablespoon Dijon mustard
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1 tablespoon brown sugar
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10 sandwich buns, sliced in half
Instructions
- Cut the roast in quarters then place in the crock pot.
- Sprinkle the roast with black pepper.
- Sprinkle the chopped onion and bell pepper around the roast.
- In a bowl combine the BBQ sauce with apricot preserves, garlic, Dijon mustard and brown sugar; pour over the roast.
- Cover with lid and cook on LOW setting for about 6-8 hours or until the meat is tender.
- Remove the roast and slice thinly, then return to the crock pot and stir with the sauce; cover and cook for another 30 minutes.
- Skim the fat from the sauce.
- Serve the sliced beef with the sauce on buns.