Ingredients:

2 tbsp canola oil
1 (4 lb.) boneless beef rump roast, trim fat
1 C + 2 tbsp root beer, divided
2 C barbecue sauce, divided
1/4 tsp salt
1/8 tsp pepper

Directions:

Place the oil in a Dutch oven pan over medium high heat.
When the oil is hot but not smoking add the rump roast.
Cook the roast 15 minutes, turning occasionally to ensure the roast is browned on all sides.
Transfer the browned roast to a slow cooker.
Pour the 2 tbsp of root beer into the Dutch oven.
Scraping the brown bits from the bottom of the pan, cook the root beer for 1 minute or until heated through.
Pour the root beer mixture into a mixing bowl.
Add 1 1/2 C of the barbecue sauce and the remaining root beer and whisk until well combined.
Pour the mixture over the beef.
Cover the slow cooker and cook on low for 10 hours.
Remove the beef from the slow cooker.
Shred the beef using two forks then return to the slow cooker.
Pour the juices from the slow cooker into a 12 inch skillet placed over medium high heat.
Cook the juices for 15 minutes or until they thicken and are reduced to about 3 cups.
Add the remaining barbecue sauce to the skillet.
Sprinkle in the salt and pepper and stir to combine the ingredients together well.
Pour the sauce over the meat in the slow cooker.
Heat an additional 15 minutes on high, stirring occasionally, or until the sauce is completely heated through.
Serve on toasted buns.

Makes 16 servings

Serve these sandwiches with a tray of sliced onion an green peppers.  Include sliced tomatoes and some sliced bread and butter pickles to top it off.  Serve with some potato salad or a fruit salad for a delicious lunch or dinner.