What’s more American than a barbecue beef sandwich? It’s the perfect fix-it-and-forget-about-it meal. I love those. It takes some planning ahead, but when it is time for dinner, you’re sure glad that you fixed it hours ago and can just serve it up. It’s like a surprise party. Instant. Spontaneous. Party time! And I must say there’s something that happens when sugar meets onions . . . sparks fly and you can tell this relationship is going to last. For it is a perfect match. You’ll love the sweet barbecue flavor of this tender meat. Pair it with chips or salad and you’ve got yourself an all-American meal!
3-4 lb. boneless beef chuck roast
1 c barbecue sauce
½ c peach jam
2-3 T green pepper, chopped very fine
1 T mustard
1 T brown sugar, packed
1 sweet onion, sliced
Trim excess fat from beef. Cut beef into 4 or 5 pieces. Place beef in crock pot. Mix barbecue sauce, jam, green pepper, mustard, brown sugar, and onions. Pour over beef. Cover and cook on low for 7-8 hours. About 20 minutes before serving, remove beef and shred with forks. Return beef to crock pot for 20 minutes. Serve beef/sauce on toasted, buttered buns.