I got this recipe from my Grandma Challis. She would always make it for Sunday dinner. It's yummy to serve with rolls and vegetables, or on a lightly toasted bun. It's also very easy to make. -Jess
Pull your Crock-pot out early in the morning because this needs to bake on low for 8-10 hours. It's better the longer you cook it.
In your Crock-pot put in:
3 lbs rump roast
1 1/2 cups ketchup
1/4 cup packed brown sugar
2 T Dijon-style mustard
1/4 cup red wine vinegar
2 T worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder.
Stir the ingredients and make sure some goes beneath the roast.
Cover and cook. later, shred with your fork. Enjoy!
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