1/2 boneless chuck roast (3 lbs. size)
1/2 cup BBQ sauce
1/4 cup apricot preserves
1/6 cup chopped green or sweet red pepper
1/2 small onion, chopped
1 teaspoon brown sugar
6 sandwich rolls, split
Cut the roast into quarters. Place in crockpot.
In bowl, combine BBQ sauce, preserves, green pepper, onion and brown sugar, pour over roast. Cover and cook on low for 6-8 hours until meat is tender.
Remove roast and thinly slice, return meat to cooker and stir gently. Cover and cook 20-30 minutes longer, skim fat from sauce.
Serve beef and sauce on rolls.