Beef barbecue I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I’m at work. Then I just slice it thinly and serve it on rolls. From Karen Walker of 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

Method 

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.

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.