To serve: brioche buns, sliced dill pickles, sliced pickled jalapeños
Cut the roast into 4 pieces. Place in the bowl of a slow cooker. Add the chopped onions and chopped green pepper.
Whisk together the bbq sauce, apricot preserves, Dijon mustard, brown sugar, and salt. Pour the mixture over the roast in the slow cooker.
Cook on high for 3.5–4 hours or on low for 6–7 hours. The meat is ready when it shreds easily with a fork.
Remove the meat from the slow cooker and shred with a fork. Return the meat to the slow cooker and stir to coat it with the sauce.
Serve the beef bbq on buns with pickles and pickled jalapeños, if desired.
I have a newer slow cooker. The meat was done after 3.5 hours on high.The cooked beef can be frozen for later use. Cool it completely, then transfer to a freezer safe bag or storage container. Freeze for up to 1 month. Defrost in the refrigerator overnight and heat in a pan on the stovetop, or in the microwave. To make this in the oven instead of a crockpot, preheat the oven to 325°. Add all of the ingredients to an oven-safe dish and cover it. Place the dish in the center of the oven, and roast for 3.5–4 hours, or until the meat shreds easily with a fork.