Place your roast in the slow cooker until it's ready to shred, then mix it with a tangy sauce. Great on sandwiches!
INGREDIENTS (for 4 servings):
- 1 pound rump roast
- 1 cup water
- 1/4 cup barbeque sauce
- 2 tablespoons honey
- 1 tablespoon steak seasoning
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
PREPARATION:
Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
Remove the roast from slow cooker, and shred using two forks. Discard fat.
In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
Cook 1 hour on Low. Allow to sit for 10 minutes before serving.