Ingredients
- 1 Tablespoon oil
- 1 boneless beef rump roast, (4 lb) trimmed of fat (I used a top round london broil - 4.5 lbs)
- 1 1/4 cups root beer
- 2 cups barbecue sauce
- 16 sandwich buns, split
Directions
- Heat oil in skillet. Add beef and sear on all sides.
- While the meat is cooking put rood beer and 1 1/2 cup barbecue sauce in a bowl (or 4 cup measuring cup) Mix well.
- Put beef in slow cooker. Pour barbecue sauce over beef. Cover and cook on low for 10-12 hours (I did 4-5 on high and 2 on low.)
- About 20 minutes before serving, remove beef ffrom slow cooker; place on large plate. Pour juices from slow cooker into a skillet. Cook over medium-high heat for about 15 minutes or until juices are reduced to about 3 cups, stirring occasionally. (Don't overdo this, I did and my meat needed more sauce.) Meanwhile, shred beef with 2 forks; return to slow cooker.
- Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet. Pour sauce over beef in slow cooker. Ass salt and pepper to taste; mix well (I didn't add any.) Serve on buns.
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