- Cooking Time: 480
- Servings: 12
- Preparation Time: 15
- 1 16oz jar of Salsa
- 1 cup catsup
- 2 cups water
- 4 lb rump roast
- 2 tablespoons cornstarch
- 1/2 cup brown sugar
- 1 teaspoon onion salt
- 1 teaspoon paprika
- 1/2 teaspoon allspice
- chili powder to taste
- 1 teaspoon Worcestershire sauce
- 4 tablespoons vinegar
Cut rump roast into cubes and set aside.
Mix all wet ingredients in a bowl.
Slowly add in dry ingredients (except cornstarch).
Add cornstarch a pinch at a time, and stir briskly to prevent clumps.
Place meet in crock pot, and pour mixture over the top.
Cover and cook on low for 8-10 hours
When beef is finished, simply shred it using 2 forks and serve on a Rhodes Warm-N-Serv dinner roll
Website Credit: http://www.teenkitchentakeover.com