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Good but had to cook mine many hours longer than stated.

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adopt a greyhound July 31, 2012

My family loved this easy recipe. I tried to use what I had on hand, so I substituted sweet chili sauce for the apricot preserves and used honey mustard for the mustard. I did use my oven though. I baked the roast for two hours, then sliced it and put it back in the oven for another 30 minutes. Thanks for the recipe.

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Cilantro in Canada May 25, 2011

This was quite good. We liked it better without the bun. It seemed like the bun overpowers the flavor of the bbq, but a great bbq nonetheless.

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WI Cheesehead October 23, 2010

This was excellent. My husband loved it too!

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elephant1817 March 02, 2010

These are so good. The sauce is just wonderful. I didn't double it and it was plenty for us. The meat came out tender and flavorful. I used both red and green peppers. I will make this again! Thanks for sharing.

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Lainey6605 March 20, 2009

Yummy! I used a chuck roast that was a little under 3 pounds. I did not double the sauce and it was plenty for us. I cooked on low about 8 hours and shredded the meat rather than slicing it. Thanks for a great recipe.

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happynana May 18, 2008

We need more stars to rate this recipe! Kitten you did it again, another wonderful meal! I doubled this recipe and used about 5 1/2 pounds of roast. The sauce I tripled and it covered both pieces of meat perfectly. Cooked on low for about 10 hours and refrigerated the meat and sauce overnight. The next day I shredded the meat and added it to a dutch oven along with all the sauce. Served with Dreamgoddess's Western Beans and Chef #610952's Kfc Cole Slaw Top Secret for our Mother's Day dinner. Thank you sweet's for sharing a special day with us!

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lauralie41 May 11, 2008
Crock Pot Beef Chuck Barbecue