– 2½–3 lb chuck roast
– 1 cup bbq sauce
– ½ cup apricot preserves
– 1 tablespoon Dijon mustard
– 2 teaspoons brown sugar
– ¾ teaspoon salt
– ½ bell pepper, chopped
– 1 yellow onion, chopped
Cut the roast into 4 pieces. Place into crockpot. Add the chopped onions and chopped green pepper.
Whisk together the bbq sauce, apricot preserves, Dijon, brown sugar, and salt. Pour the mixture over the roast.
Cook on high for 3–4 hours or on low for 6–7 hours. The meat is ready when it shreds with a fork.
Shred the meat with a fork and stir to coat it with the sauce.
Serve the beef bbq on buns with pickles and pickled jalapeños.
Tip: I like using brioche buns or potato buns for this recipe.
It pairs well with chips and a cold beer!