Sometimes I think I actually use my slow cooker more often in the summer months than I do during cold weather. Not only do I love the convenience, but also the fact that I get to keep my kitchen cooler because I don’t have to turn on the oven. These subs are an easy favorite for week night meals, family gatherings, reunions, and even tail gating and watch party events. Enjoy!
3-4 lb. beef chuck roast, cut into 5-6 large chunks
1-2 Tbs. canola oil
1 red onion, sliced
1 cup barbecue sauce
1/3 cup Copper Leaf Apricot Pepper Jelly (or substitute your favorite pepper jelly)
2 Tbs. spicy brown mustard
3/4 cup salsa
12 kaiser rolls, split and toasted
Place oil into a large Dutch oven over medium high heat. When oil is hot, add beef, a few chunks at a time, browning off each chunk on all sides.
Place browned beef into a greased slow cooker that is preheated on the low setting.
Top beef with sliced red onions. In a small bowl, combine barbecue sauce, jelly, mustard and salsa; pour mixture over onions and beef in slow cooker. Cover slow cooker and cook on low 6-7 hourly , or until beef is super fork-tender.
Remove beef to a cutting board; using two forks, shred beef. Serve warm on toasted kaiser rolls, adding sauce from the slow cooker, as desired.