- 16
Ingredients
- 1 1 boneless beef rump roast (4 lb)
- 2 cups 2 cups barbecue sauce
- 1 cup 1 cup root beer
- Dash Dash salt and pepper, if desired
- 16 16 sandwich buns, split
Preparation
Step 1
1
In 3 1/2- to 4-quart slow cooker, place beef. In 4-cup measuring cup or bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
2
Cover; cook on Low heat setting 10 to 12 hours.
3
About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker.
4
Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.