Monday, January 24, 2011

Beef Barbeque


1 boneless chuck roast (3 lbs)
1 cup barbeque sauce
1/2 cup apricot preserves
1/3 cup chopped sweet red pepper
1 small onion, chopped
1 tablespoon Dijon mustard
2 teaspoons brown sugar
12 sandwich rolls, split

1. Cut the roast into quarters; place in a greased 5-qt slow cooker. In a bowl, combine barbeque sauce, preserves, red pepper, onion, mustard, and brown sugar; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

Yield: 12 (smallish) servings.

{Kudos to Taste of Home Cookbook}

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