Barbecue Beefwiches

• 1 (3-pound) lean beef rump roast
• Vegetable cooking spray
• 1 1/2 cups reduced-calorie catsup
• 1/4 cup plus 2 tablespoons red wine vinegar
• 1/3 cup firmly packed dark brown sugar
• 1 tablespoon dried onion flakes
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/8 teaspoon garlic powder
• 2 1/2 cups finely shredded cabbage
• 1/2 cup finely shredded carrot
• 2 tablespoons white vinegar
• 2 tablespoons minced sweet pickle
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons vegetable oil
• 1/8 teaspoon celery seeds
• 12 hamburger buns, split and toasted

1. Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add roast; cook until browned on all sides, turning frequently. Remove roast from pan; wipe drippings from pan with a paper towel.
2. Combine catsup and next 7 ingredients, stirring well. Return roast to pan, and pour catsup mixture over roast. Bring to a boil. Cover, reduce heat, and simmer 4 hours or until meat is tender. Remove roast from pan, reserving sauce in pan. Let roast cool slightly. Shred meat with 2 forks, and return to pan. Cover and cook over medium heat until thoroughly heated, stirring occasionally.
3. Combine cabbage and carrot. Combine vinegar and next 4 ingredients in a saucepan; bring to a boil, stirring occasionally. Boil 1 minute. Pour over cabbage mixture, and toss gently. Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.

lean beef rump roast, vegetable cooking spray, catsup, red wine vinegar, brown sugar, onion flakes, liquid smoke, salt, pepper, garlic, cabbage, carrot, white vinegar, sweet pickle, sugar, vegetable oil, celery seeds, buns

Taken from www.myrecipes.com/recipe/barbecue-beefwiches (may not work)