| | Directions | | Trim fat from roast; cut in large pieces. Place in 3 1/2-4 qt. slow cooker. Combine barbeque sauce, preserves, pepper, mustard, brown sugar, onion and salsa; pour over beef. Cover and cook on low 9 hours or on high 4 1/2-5 hours. Remove beef to cutting board. Pull apart with a fork into thin slices. Serve on kaiser rolls or hamburger buns with sauce. Serves 12. |
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| Ingredients | | - |  | 1 - 2 1/2-3 lb boneless beef chuck roast |
| - | | 1 cup barbeque sauce |
| - | | 1/2 cup apricot preserves |
| - | | 1/2 green pepper, chopped (medium) |
| - | | 1 tablespoon Dijon mustard |
| - | | 1 1/2 teaspoons brown sugar |
| - | | 1 red onion thinly sliced (medium) |
| - | | 3/4 cup mild or medium salsa |
| - | | 12 kaiser rolls or hamburger buns |
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