3 lb boneless chuck
roast
1 cup BBQ sauce
½ cup apricot or peach preserves
¼ cup diced green peppers
¼ cup diced red peppers
1 small onion, chopped
1 tbsp Dijon mustard
2 tsp packed brown sugar
Bread rolls (for serving)
Add roast to crock
pot. Combine remaining ingredients (except bread) in a bowl,
stirring until combined. Pour over roast, cover and cook on
low for 6-8 hours.
Remove roast from
crock pot and slice into thin slices. Return to crock pot,
stirring well and cook over low for 20-30 minutes, stirring
regularly. Serve beef and rolls with remaining sauce, or over
rice if preferred.
