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1 pound beef rump roast
1 bottle chili sauce
1 4-ounce can mushrooms, sliced
1 onion
Salt and pepper
1/2 teaspoon chili powder
1 dash cayenne pepper


Slice rump roast into 1 inch steaks and cube them. Place the meat into a hot skillet to sear and brown. Put the browned meat into the CROCKPOT with the other ingredients. Deglaze the frying pan with 1/2 cup water and add to the pot. Cover and cook for 8 to 10 hours and serve hot on steak buns for the best Bar-B-Q you have ever had.