Barbecue Beef

Wednesday are floor hockey practice this fall, so we're going to try to go with a Crock Pot Wednesday.

3 lb. boneless chuck roast
1 c. barbecue sauce
1/2 c. apricot preserves
1/3 c. chopped green peppers
1 small onion, chopped
1 T. Dijon mustard
2 t. brown sugar
12 sandwich rolls

1. Cut roast into quarters. Place in greased slow cooker.
2. Combine barbecue sauce, preserves, green peppers, onion, mustard, and brown sugar. Pour over roast.
3. Cover. Cook on Low 6-8 hours. Remove roast and slice thinly. Return to slow cooker. Stir gently.
4. Cover. Cook 20-30 minutes.
5. Serve beef and sauce on rolls.

from Fix-It & Forget-It Cookbook