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
Pairs Well With
Try this delicious slow cooked beef ... it will melt in your mouth!