Super Beef Barbecue 1 (3 to 4 pound) rump roast
1 clove garlic, minced or 1/4 cup finely chopped onion 1 (18 ounce) bottle barbecue sauce 1 cup ketchup 1 (16 ounce) jar whole dill pickles, undrained Cut roast into quarters and place in 6 quart slow cooker. In a bowl, stir together garlic, barbecue sauce and ketchup. When well blended, fold in pickles and their juice. Pour over meat. Cover; cook on low for 8 to 9 hours, or until meat begins to fall apart. Remove the pickles and discard them. Lift the meat out onto a platter and shred by pulling it apart with 2 forks. Return meat to sauce and heat thoroughly on low, about 1 hour. Serve on sandwich rolls. Makes 10 to 12 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
