Ingredients :
Directions :
| Vegetable oil | 1 tablespoon |
| Beef rump roast, cut into four slices | 1 |
| Browning & seasoning sauce | 2 teaspoons |
| Smoked sea salt | 1 teaspoon |
| Seasoned salt | ½ teaspoon |
| Black pepper | 1/2 teaspoon |
| Medium onions, thinly sliced | 2 |
| Strong black coffee | 1 1/2 cups |
| Molasses | 1 tablespoon |
| Worcestershire sauce | 1 teaspoon |
| Liquid hickory smoke | 1/4 teaspoon |
| Cornstarch | 1 tablespoon |
| Cold water | 2 tablespoons |
| Sandwich buns, split and lightly toasted | 12 |
| Mayonnaise | 1/3 cup |
| Roasted red bell peppers, drained | 1 jar |
| Bread & butter pickle slices | 48 |
Directions :
- Brush inside of a 5 quart with oil.
- Brush both sides of roast slices lightly with browning sauce then sprinkle with sea salt, seasoned salt and pepper.
- Place in Crock-Pot.
- Cook on high for 1 hour, turning slices over after 30 minutes and adding onion slices on roast slices after turning over.
- Stir coffee, molasses, Worcestershire sauce, and liquid smoke together in a medium bowl.
- Pour over onions.
- Cook on low for 4-5 hours more until roast is tender.
- Remove roast and onions to a large bowl. Use two forks to shred roast.
- In a small bowl, whisk cornstarch and water together until smooth. Stir into liquid in Crock-Pot.
- Cook for 15 minutes or until mixture thickens slightly.
- Stir shredded roast into Crock-Pot.
- Spread buns with mayonnaise. Divide roast onto bun bottoms.
- Top each with a 2 ½ inch square piece of bell pepper and four pickle slices.
- Add bun tops.
- Garnish as desired.
- Serve Crock Pot Recipes immediately.
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