Barbecue Beef Sandwiches

• 3 to 4 lb. rump or chuck roast
• 2 Tbsp. instant minced onion
• 2 tsp. paprika
• 1 tsp. chili powder
• 1 bay leaf
• 1 c. catsup
• 1 Tbsp. salad oil
• 2 Tbsp. Worcestershire sauce
• 1 Tbsp. brown sugar
• 1 tsp. crushed oregano
• 1 tsp. cracked pepper
• 1 clove garlic, minced
• 1/4 c. water
• 1/4 c. tarragon vinegar
• 2 to 3 drops liquid smoke

1. Roast, season and slow cook in crock-pot for 8 to 10 hours. Or, cook until very tender in a pressure cooker.
2. Remove the roast from juices and shred.
3. Save juice for a later use.
4. Return shredded meat to crock-pot and add the remaining ingredients. Cover and cook 4 to 6 hours.
5. Discard bay leaf and serve on French rolls or sandwich buns.

rump, onion, paprika, chili powder, bay leaf, catsup, salad oil, worcestershire sauce, brown sugar, oregano, cracked pepper, clove garlic, water, tarragon vinegar, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=629601 (may not work)