This BBQ pulled beef sandwich recipe is especially great to make in the fall and winter seasons, but will make your tummy happy year round. Using a crock pot not only makes the meat melt in your mouth tender, it makes this a no brainer for a weekday meal when you are rushed for time. For me, my wife and five year old son, there is usually a nice amount of left overs for the next day, when this has aged and is twice as good!

What you want to do is get yourself a nice three pound bottom rump roast. Take a frying pan big enough to hold the roast and get enough oil in the pan to just coat the bottom. Heat it to medium high. While waiting in that to come up to temperature, get the roast unwrapped, rinse it real quick under cold tap water then pat it dry. Then just take your favorite salt and pepper and rub it right in, until the entire outside of your rump roast is completely coated.

Go ahead and get your bottom rump roast started browning up in the pan. You want to pay good attention to it so you don’t burn it, but get a good deep browning on, okay? While that is working it’s magic, coarsely shop a couple medium yellow onions. I also like a couple seeded and chopped jalapenos, a couple stalks of chopped celery and a seeded and chopped green bell pepper ready with my onions, but these can be optional. Fresh garlic and rosemary to taste are great items here, too. Read the rest of this entry »