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Ingredients:

1 1/2 cups ketchup
3/4 cup cider vinegar
2 tablespoons dry mustard
3 tablespoons Worcestershire sauce
1 1/2 cups brown sugar
1 1/2 cups minced onions
3 cups water
1 small (2-3 lb) beef rump roast
6 sandwich buns

Combine all ingredients for barbecue sauce. Simmer 2 hours. Let stand in refrigerator overnight.

Brown roast on all sides in frying pan. Place in crockpot and pour sauce over. Cook on LOW 8 hours, until meat falls apart. Serve on sandwich rolls. Makes 6 servings.

*Note: This sauce is also delicious on pork and chicken!

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