Dorothy’S Barbecue

• 1 beef rump roast or bottom round roast (5 to 6 pounds)
• 12 cups water
• 1 bottle (14 ounces) ketchup
• 1 cup packed brown sugar
• 1 cup hot coffee
• 3 tablespoons white vinegar
• 2 tablespoons Worcestershire sauce
• 1 tablespoon ground mustard
• 1 tablespoon prepared horseradish
• 1/2 teaspoon celery seed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground allspice
• 18 to 20 hamburger buns, split

1. Place roast and water in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 3 to 3-1/2 hours or until meat is tender. Remove heat; cool. Strain broth; set aside 1-1/2 cups.
2. In a large saucepan or Dutch oven, combine ketchup, brown sugar, coffee, vinegar, Worcestershire sauce, mustard, horseradish, seasonings and reserved broth; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. Thinly slice or shred roast; add to sauce and heat through. Serve on buns.

beef rump roast, water, ketchup, brown sugar, hot coffee, white vinegar, worcestershire sauce, ground mustard, horseradish, celery, garlic, salt, pepper, ground allspice, buns

Taken from www.tasteofhome.com/recipes/dorothy-s-barbecue/ (may not work)