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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 12 |
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We like to keep our freezer stocked with plenty of beef roasts. When we're not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I'm work. The meat cooks in a tasty sauce while I'm at work. Then I just slice i thinly and serve it on rolls. —Karen Walker Sterling, Virginia Ingredients:
1 boneless beef chuck roast (3 pounds) |
1 cup barbecue sauce |
1/2 cup apricot preserves |
1/3 cup chopped green or sweet red pepper |
1 small onion, chopped |
1 tablespoon dijon mustard |
2 teaspoons brown sugar |
12 sandwich rolls, split |
Directions:
1. Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a bowl, combine barbecue sauce, preserves, green 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 servings.
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