1 boneless beef chuck roast
1 cup barbecue sauce
1/2 cup apricot preserves
1/2 medium green bell pepper
1 tblespoon dijon mustard
1-1/2 teaspoons brown sugar
1 medium red onion, thinly sliced
3/4 cups mild or medium salsa
12 hamburger or sandwich rolls
Tim excess fat from roast and cut into large pieces. Place in a slow cooker.
Combine all the ingredients (except the rolls, of course) and pour over beef.
Cover and cook on low for 9 hours or on high for 5 hours.
Remove beef to a cutting board. Pull apart with a fork. Return to the slow cooker and mix well with the sauce.
Serve on the sandwich rolls.