- chuck roast or round steak3 pounds
- small onion, thinly sliced1
- Bob Evans® Wildfire BBQ Sauce1 cups
- apricot preserves1/2 cups
- Dijon mustard2 tablespoons
- rolls or buns12
== Directions ==
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.