This is a delicious way to enjoy shredded beef without all the thick barbecue sauce with all the flavor.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the rump roast and water in a slow cooker. Cover, and cook 5 hours on High.

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  • Remove the roast from slow cooker, and shred using two forks. Discard fat.

  • In the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. Stir in the shredded beef.

  • Cook 1 hour on Low. Allow to sit for 10 minutes before serving.

Tips

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Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

214.7 calories; 19.8 g protein; 15 g carbohydrates; 50.2 mg cholesterol; 601.2 mg sodium. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/06/2004
This recipe was pretty good! I had a 3 lb roast so I tripled all the ingredients. I used McCormick's Montreal Steak Seasoning and after 1 hour the beef seemed way too spicy and I wasn't sure I would make it again. However after another hour I snitched some as I was putting away leftovers and it was absolutely fabulous. The moral of the story is the seasonings need more time to blend than 1 hour-10 minutes. I will definitely make again but with that change. Yum! Read More
(49)

Most helpful critical review

Rating: 1 stars
12/09/2005
This recipe may taste good, but the directions need to be more specific. I put 3 teaspoons of dry steak seasoning in the mix and ruined 3 lbs of meat. I am assuming now that the recipes calls for 3 teaspoons of liquid steak seasoning. Read More
(61)
48 Ratings
  • 5 star values: 34
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/06/2004
This recipe was pretty good! I had a 3 lb roast so I tripled all the ingredients. I used McCormick's Montreal Steak Seasoning and after 1 hour the beef seemed way too spicy and I wasn't sure I would make it again. However after another hour I snitched some as I was putting away leftovers and it was absolutely fabulous. The moral of the story is the seasonings need more time to blend than 1 hour-10 minutes. I will definitely make again but with that change. Yum! Read More
(49)
Rating: 1 stars
12/08/2005
This recipe may taste good, but the directions need to be more specific. I put 3 teaspoons of dry steak seasoning in the mix and ruined 3 lbs of meat. I am assuming now that the recipes calls for 3 teaspoons of liquid steak seasoning. Read More
(61)
Rating: 4 stars
08/06/2004
This recipe was pretty good! I had a 3 lb roast so I tripled all the ingredients. I used McCormick's Montreal Steak Seasoning and after 1 hour the beef seemed way too spicy and I wasn't sure I would make it again. However after another hour I snitched some as I was putting away leftovers and it was absolutely fabulous. The moral of the story is the seasonings need more time to blend than 1 hour-10 minutes. I will definitely make again but with that change. Yum! Read More
(49)
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Rating: 5 stars
11/02/2006
I have made this numerous times leaving out the cumin and honey. It is very good. I also cut back on the steak seasoning because it makes it taste very salty. Read More
(35)
Rating: 5 stars
03/16/2011
I had a rump roast in the freezer and didnt know what to do with it so I came across this and decided to use it as a base... I took about 3 large garlic cloves and cut them in half I then made 3 cuts in the roast and put half a garlic clove in it, when I put the roast in the crock pot I used a cup of beef broth and also added a medium onion to it laying a couple strips of the onion on top of the roast and putting the remainder garlic under the roast, I set it on high and let it cook for 5 hours and anytime I would walk by the kitchen I would take the juice around the roast and pour it over the top of it, at the 5 hour mark it was really moist and i was able to pull it apart with no problem, after pulling it apart I then put it back into the crock pot and added about a tablespoon and a half of honey and then I used some remaining bbq sauce I had left over in the fridge, didnt have a lot but it was enough for the roast I then added a tiny bit more beef broth to the roast and some cumin I didnt measure how much I used I just kind of eyed it, I then let it cook on low for about an hour and a half, it turned out really good :) made the house smell fantastic my fiance kept asking when is it going to be done Read More
(26)
Rating: 5 stars
02/26/2009
We loved this recipe! I didn't have steak seasoning in the house but it was delicious without it. I used Sweet Baby Rays BBQ sauce cause it's the best. Tastes like a shredded beef sandwich from a southern restaurant. The seasonings really add something and I won't ever make shredded beef sandwiches with just BBQ sauce again! Read More
(21)
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Rating: 5 stars
01/05/2005
What a great recipe! I made it for NY's day for a crowd so I bought 6 lbs and meat and adjusted the ingredients accordingly. I also used Montreal Steak seasoning. There was a little too much liquid when it was done but I just poured the extra away no problem! I will definitely make this again. Read More
(19)
Rating: 4 stars
10/11/2007
I made this without any changes at first. I liked it but it was a tad bit sweet for my taste so I added aobut 1/4 C more BBQ sauce and even the kids loved it. I will make this again. Read More
(10)
Rating: 4 stars
08/10/2004
This is a definite "keeper"! I too found an increase in cooking time helped with the flavours. My husband's only complaint was that he had to smell it for so long before he could eat it! I put it in wraps with salad and sour cream. Delish! Hubby ate left-overs cold out of the tub (" ) Read More
(10)
Rating: 5 stars
09/24/2010
Excellent. I had a larger roast so I used the recalculate feature and the seasonings were just right. I mixed all the seasonings together in the water and then poured it over the roast. Cooked it all day. Definitely a keeper. Next time I will use an even larger roast and freeze some. Read More
(9)