Ingredients 2 tablespoons cooking oil 1 (4-lb) boneless beef rump roast, trimmed of fat 2 tablespoons root beer 2 cups barbeque sauce 1 cup root beer dash of salt and pepper, if desired 16 sandwich buns, split Directions

1. Heat oil in Dutch oven over medium-high heat until hot. Add beef roast; cook until browned on all sides, about 10 minutes. Place beef in 3 or 4-quart slow cooker.

2. Add 2 tablespoons root beer to Dutch oven; cook and stir, scraping up brown bits. Pour mixture into 4-cup measuring cup or bowl. Add 1 cups of the barbeque sauce and 1 cup of root beer; mix well and pour over beef.

3. Cover; cook on low setting for 10 to 12 hours.

4. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12" skillet. Cook over medium-high heat for about 15 minutes or until juices are thickened and reduced to about 3 cups, stirring occasionally. Meanwhile, shred beef with two forks and return to slow cooker.

5. Stir remaining cup barbeque sauce into reduced juices in skillet. Pour sauce over beef in slow cooker. Add salt and pepper to taste and mix well. Spoon about cup of beef mixture into each bun.

Makes 16 sandwiches.

Sweet Georgia Brown
Sequenced by Dick Anderson
Dick Anderson's Country Midi Guitar