Directions: |
Directions:1. Place beef roast in a 3˝ to 4 quart slow cooker. In a 4-cup measuring cup or a small bowl, mix 1˝ cups of the barbecue sauce and root beer. Pour this mixture over the beef roast.
2. Cover. Cook on lowest heat setting for 10 to 12 hours.
3. About 20 minutes before serving, remove the beef roast from the slow cooker, and place it on a large plate. Pour the juices from the slow cooker into a 12-inch skillet. Cook the juices over medium-high heat about 15 minutes, stirring occasionally, until the juices are thickened and reduced to about 3 cups.
4. While the juices simmer, shred the beef roast using 2 forks, and return the shredded beef to the slow cooker. (cooker should be powered OFF)
5. Stir the remaining ˝ cup of barbecue sauce into the reduced juices in the skillet. Pour this over the shredded beef in the slow cooker. Stir in salt & pepper to taste. |
Personal
Notes: |
Personal
Notes: Go crazy with twists on the kind of barbecue sauce you use and how you serve this creation.
* Use a sweet barbecue sauce, if you want it to work well with the root beer. Use a more spicy sauce if you want to give it a special hot-sweet kick.
* London broil and flank steak work well, as substitutes for rump roast. Whichever cut of meat you choose, make sure it is 4 lbs or slightly more.
* 10 hours works perfectly for an Instant PotŠ - Longer cook times may dry out your roast.
* This makes perfect Sloppy Joe sandwiches to serve on hamburger buns & serve with cole slaw! We mostly eat it just as it is with mashed potatoes, but the side dish possibilities are endless. It goes well with Mac & Cheese, too.
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This recipe for Carolina Sweet Beef Barbecue is from