Barbecue Beef

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Jun. 15, 2011


Boneless chuck roast 3 Pound
Barbecue sauce 1 Cup (16 tbs)
Apricot preserves 1/2 Cup (8 tbs)
Chopped green peppers 1/3 Cup (5.33 tbs)
Onion 1 Small , chopped
Dijon mustard 1 Tablespoon
Brown sugar 2 Teaspoon
Sandwich rolls 12



1) In a well greased slow cooker, strategically place the chuck roast.

2) Using a knife, cut roast into quarters.

3) In a bowl, mix barbecue sauce, preserves, green peppers, onion, mustard, and brown sugar.

4) Pour it over roast.

5) Close the slow cooker with the lid and cook on LOW for 6 to 8 hours.

6) Take the roast from the broth and make thin slices.

7)Put the slices back into the cooker and gently mix.

8) Cover the lid and cook again for a further 20 to 30 minutes.


9) Spoon the meat with sauce over the rolls and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 360 Minutes
Ready In: 360 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 507Calories from Fat 109

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat %

Trans Fat 0 g


Sodium 498 mg20.75%

Total Carbohydrates 62 g20.7%

Dietary Fiber 2 g8%

Sugars 11 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet