Ingredients

The following ingredients have 10 Servings
  • 2 1/2 pounds Beef Rump Roast
  • 1/4 cup Water
  • 3/4 teaspoon Worcestershire Sauce
  • 1 teaspoon Liquid Smoke
  • 1 1/2 teaspoon Chili Powder
  • 1 1/2 teaspoon Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1 1/2 tablespoons Granulated Sugar
  • 1 whole Onion (cut into rounds (you will finely chop later))
  • 1 1/4 cup Lemon Lime Soda (such as Sprite or 7UP)
  • 1 bottle Barbecue Sauce (your favorite brand)

Instruction

  • Trim as much visible fat off roast and cut the roast into 4 pieces.
  • Mix the dry spices in a bowl and rub spice mixture all over the roast.
  • Place onion on bottom of a 6 quart or larger slow cooker.
  • Place roast on top of the onion.
  • Pour water, Worcestershire sauce and liquid smoke in a glass measuring cup with spout and pour liquid over meat without disturbing the dry spice mixture too much.
  • Pour lemon-lime soda over everything.
  • Cover and cook on LOW for 6 - 8 hours until meat is fork tender.
  • Remove meat from slow cooker and place on baking dish and shred the meat with 2 forks.
  • Chop up the onion if desired and mix in with the shredded meat.
  • Add as much BBQ sauce as you like.
  • Place shredded meat and BBQ sauce back into the slow cooker and set on the WARM setting if desired to keep the meat warm for serving.
  • Serve on buns or rolls and enjoy!