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Crockpot BBQ Beef Sandwiches

Created by KittenCal on October 2, 2011

1 boneless beef chuck roast (about 3 pounds)
Fresh ground black pepper, use as much as you like (do not use any salt to season the beef before refrigerating as it will draw out the moisture)
1-2 teaspoons garlic powder
1 small onion, finely chopped
1 small green or red bell pepper, seeded and chopped
1 1/2 cups barbecue sauce (use your favorite sauce)

Step 1: Slice the roast in half then place in the crock pot insert.
Step 2: Sprinkle the roast with black pepper and garlic powder.
Step 3: Sprinkle the chopped onion and bell pepper around the roast.
Step 4: In a bowl combine the barbecue sauce with apricot preserves, hot sauce, fresh garlic, Dijon mustard and brown sugar; pour over the roast then turn the roast to coat in the sauce.
Step 5: Cover and refrigerate overnight turning the roast a few times during refrigeration time.
Step 6: The following day; cover crockpot with lid and cook on LOW setting for about 6-8 hours or until the meat is tender.
Step 7: Remove the roast and slice thinly then return to the crock pot and stir with the sauce; cover and cook for another 30 minutes.
Step 8: Skim the fat from the sauce.
Step 9: Serve the sliced beef with the sauce on buns.