- 3 pounds chuck roast or round steak
- 1 small onion, thinly sliced
- 1 cup Bob Evans® Wildfire BBQ Sauce
- 1/2 cup apricot preserves
- 2 tablespoons Dijon mustard
- 12 rolls or buns
- Place beef and onion into slow cooker. Combine Wildfire sauce, preserves and mustard and pour into slow cooker. Cover and heat on low for 8 to 10 hours or until meat is tender. Remove meat and shred with 2 forks. Combine shredded meat with sauce and serve on buns.