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Ingredients
1 (4 pound) Boneless beef rump roast
2 Cups barbecue sauce
1 Cup root beer
Salt & pepper to taste
16 Sandwich buns, split
Instructions
In 3 1/2 to 4 quart crockpot, place beef. In a separate bowl, mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef. Cover and cook on LOW for 6 to 8 hours.
About 20 minutes before serving, remove beef from crockpot and place on a large plate. Pour juices from crockpot into 12 inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to crockpot.
Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in crockpot. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.