Slow-Simmered BBQ Beef Sandwiches

Ingredients

• 1 (3-lb.) lean beef rump roast
• 1½ cups ketchup
• ¼ cup plus 2 Tbsp. red wine vinegar
• ⅓ cup firmly packed dark brown sugar
• 1 Tbsp. dried onion flakes
• 1 tsp. liquid smoke
• ½ tsp. salt
• ½ tsp. pepper
• ⅛ tsp. garlic powder
• 2½ cups finely shredded cabbage
• ½ cup finely shredded carrot
• 2 Tbsp. white vinegar
• 2 Tbsp. minced sweet pickle
• 1½ Tbsp. sugar
• 1½ tsp. vegetable oil
• ⅛ tsp. celery seeds
• 12 hamburger buns, split and toasted

Instructions

1. 1Trim the fat from the beef rump roast. Coat a Dutch oven with cooking spray and set it over medium heat. Add the roast and cook until it is browned on all sides, turning it frequently.
2. 2Take the roast out of the pan and carefully wipe away the drippings using a paper towel.
3. 3Whisk together the ketchup, red wine vinegar, dark brown sugar, dried onion flakes, liquid smoke, salt, pepper, and garlic powder. Put the roast back into the Dutch oven, pour the ketchup mixture over the meat, and bring the liquid to a boil.
4. 4Cover the pot, lower the heat, and simmer for 4 hours or until the meat becomes very tender. Transfer the roast to a cutting board, leaving the sauce in the pan. Let the meat cool slightly, shred it using two forks, and place the shredded beef back into the pot.
5. 5Cover the Dutch oven again and cook over medium heat until the shredded beef is completely warmed through, stirring occasionally.
6. 6Toss the finely shredded cabbage and carrot together in a bowl. In a separate small saucepan, mix the white vinegar, minced sweet pickle, sugar, vegetable oil, and celery seeds. Bring this dressing to a boil, stirring occasionally, and let it boil for 1 minute.
7. 7Pour the hot dressing over the cabbage and carrot mixture, tossing gently to coat. Spoon about a half cup of the warm barbecue beef onto the bottom half of each toasted hamburger bun, add a quarter cup of the slaw, and finish with the top bun.
8. 8Serve the sandwiches immediately to yield twelve portions.

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