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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
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 |
Directions:
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.
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