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Good but had to cook mine many hours longer than stated.
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.
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.
This was excellent. My husband loved it too!
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.
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.
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!