A recipe to use all year long, which is why I love to have the freezer stocked with plenty of beef roasts or roast beefs, call it what you want ha.

When we’re not in the mood for pot roast or looking for other recipes when you don’t want to turn on the oven in the summer months, this Shredded BBQ Beef with Apricot Preserve and Honey is fall-apart tender and flavorful!

I have these yummy sandwiches instead for my family or it’s a go-to dish to bring to a gathering.

Whether for your family or bringing it to a picnic (double or triple up for more beef or to freeze for later use), the meat cooks in a tasty sauce while I’m doing other things. Then I just shred the beef and serve it on rolls.

Ingredients

• 1 strandquist family farm beef chuck roast (3-4 pounds)

• 1 cup barbecue sauce, your fave choice whether sweet or spicy (I use Sweet Baby Ray’s Honey Barbeque Sauce)

• 1 cup beef broth

• 1/2 cup apricot preserves

• 1/4 cup honey

• 1 cup green and/or sweet red pepper, chopped

• 1 small onion, chopped

• 1 tablespoon Dijon mustard

• 2 teaspoons brown sugar

• Sandwich rolls, optional

Directions

1. Cut the roast into quarters; place in a slow cooker (or Dutch oven) and then pour beef broth over roast. In a bowl, combine barbecue sauce, apricot preserves, honey, green pepper and/or red pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low until meat is tender, 6-8 hours.

2. Remove roast. When cool enough to handle, shred meat with 2 forks. Optional, but after you shred the beef, you can return to slow cooker and cook for an additional 20-30 minutes to soak up even more flavor. Serve beef and sauce on rolls, if desired.

Serve your warm Shredded BBQ Beef on buns or rolls with additional BBQ sauce, coleslaw, pickles and/or cheese…. whatever toppings you like!

If you freeze the beef mixture, to use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add broth if necessary.

Our Roast Beef Bundle Box is the perfect solution to make sure you have the right amount of roasts for any occasion!

Warmly,

Tessa