Root Beer Barbecued Beef Sandwiches from here
2 TBS oil
1 4-lb boneless beef rump roast, trimmed of fat
2 TBS + 1 cup root beer (I use organic root beer, because it’s made with real sugar and not high fructose corn syrup)
2 cups barbecue sauce
salt and pepper to taste
16 hamburger buns
large frying pan or dutch oven
Trim the fat off of the roast. Salt and pepper both sides of it.
Heat oil in the pan over medium-high heat until hot. Add the roast; cook until browned on all sides. Place the beef in a 3½-4 quart slow cooker.
Add 2 TBS root beer to the pan. Cook and stir with a whisk, scraping up all of the yummy brown bits. Pour into a bowl and add 1½ cups of the barbecue sauce and the remaining root beer. Pour over beef.
Cover. Cook on low for 10 to 12 hours.
About 20 minutes before serving, remove beef from slow cooker. Pour juices from slow cooker into pan. Cook over medium-high heat for about 15 minutes, stirring regularly, until juices are thickened and reduced to about 3 cups.
Meanwhile, shred beef with 2 forks. Return to slow cooker.
Stir remaining ½ cup barbecue sauce into reduced juices in pan. Pour sauce over beef. Add salt and pepper to taste. Mix well.
Spoon about ½ cup beef mixture onto each bun.
Review: This was good, quick and easy.