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3 lb Lean beef rump roast
Vegetable cooking spray
1 1/2 c Reduced-calorie ketchup
1/4 c Red wine vinegar; plus 2 tb Red wine vinegar
1/3 c Firmly packed dark brown sugar
1 tb Dried onion flakes
1 ts Liquid smoke
1/2 ts Salt
1/2 ts Pepper
1/8 ts Garlic powder
For Cabbage Mixture:
2 1/2 c Finely shredded cabbage
1/2 c Finely shredded carrot
2 tb White vinegar
2 ts Minced sweet pickle
1 1/2 tb Sugar
1 1/2 ts Vegetable oil
1/8 ts Celery seeds
2 Hamburger buns; split and toasted
How to Prepare The Roast:
Trim fat from roast. Coat a slow cooker with cooking spray; place over medium heat until hot.
Add roast; cook until browned on all sides, turning frequently. Remove roast.
In a medium-sized bowl, combine ketchup and next 7 ingredients, stirring well. Place roast in slow cooker, and pour ketchup mixture over roast.
Cook for 5 hours over HIGH heat or 10 hours over LOW heat, until meat is tender.
Remove the meat from the slow cooker and shred with 2 forks, return meat to slow cooker and mix with sauce.
How to Prepare The Cabbage Mixture
In a medium-sized bowl, combine cabbage and carrots.
Combine white vinegar and next 4 ingredients in a saucepan; bring to a boil, stirring occasionally.
Boil 1 min. Pour over cabbage mixture, and toss gently.
To Serve : Spoon about 1/2 c. meat mixture onto bottom half of each bun; top each with 1/4 c. cabbage mixture and a remaining bun half.
Yield: 12 sandwiches.
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