- 1 pound rump roast
- 1 cup water
- 1/4 cup barbeque sauce
- 2 tablespoons honey
- 1 tablespoon steak seasoning
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.
- Remove the roast from slow cooker, and shred using two forks. Discard fat.
- In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.
- Cook 1 hour on Low. Allow to sit for 10 minutes before serving.
04/08/2018
recipepes.com
Shredded Beef, recipe
PT15M
PT1H
5
455 calories
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