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.