• 3 lb. beef boneless chuck roast
• 1 C. barbecue sauce
• 1/2 C. apricot, orange or peach preserves
• 2 Tbs. red or green bell pepper, chopped
• 1 Tbs. Dijon mustard
• 2 tsp. packed brown sugar
• 1 small onion, sliced
• 12 Kaiser or hamburger buns, split

Remove excess fat from beef. Cut beef into 4 pieces. Place beef in a 4- to 5-quart crockpot. Mix remaining ingredients except buns; pour over beef. Cover and cook on low for 7-8 hours or until beef is tender. Remove beef from crockpot. Cut beef into thin slices; stir back into sauce. Cover and cook on low for 20-30 minutes or until beef is hot. Fill buns with beef mixture.

Yield: 12 sandwiches