Yield: 1 Servings
|3 pounds||Rump roast|
|Beef bouillon cubes|
|Crusty sour dough rolls|
Place the roast in the crock cover ⅔ way with water. Add the cubes and pepper. Cook on high for about 6 hours, until the meat falls apart.
When the roast is done place on a plate and with a fork shred it. drain off the water Place the shredded Beef back into the crock pot. Add the BBQ sauce and a little of the left over broth.
Keep warm until ready to serve. Serve on Crusty rolls...with: Mayo, Mustard, lettuce tomatoes, red onion slices, pickle slices, hot pepper rings.
Place all this near the crock and let everyone serve them selfs...Good with a potato or pasta salad ..... Posted to EAT-L Digest by Cheryl Fears <mafx20@...> on Aug 4, 1997