Instructions

1. Set the rump roast on a clean surface and rub a blend of dry spices over its surface -- garlic powder, salt, ground black pepper, chili powder, smoked paprika and onion powder are good choices. Massage the spices into the meat for several seconds to help them stick. Do not remove the kitchen twine from the roast.

2. Place the rump roast in a slow cooker or a large pot. Pour barbecue sauce over the rump roast until at least two-thirds of it are submerged. Place a lid on the slow cooker or pot.

3. Cook the roast at low heat, allowing it to simmer for at least six hours. Check the roast frequently and stir the sauce to prevent burning.

4. Remove the rump roast from the slow cooker or pot and place it on a cutting board. Pour the barbecue sauce into a mixing bowl and set it aside.

5. Cut the kitchen twine off the roast and discard it. Slice the roast into four pieces and shred each piece using a pair of forks. Alternately, cut the four pieces into several small slices instead of shredding the beef.

6. Transfer the shredded rump roast to the mixing bowl with the barbecue sauce. Stir the meat into the sauce until it is thoroughly coated.

7. Taste a piece of the beef once it has cooled and adjust the seasonings to taste with salt, pepper, crushed red pepper or any other spices. Stir the seasonings into the barbecue beef mixture.

8. Serve the barbecue beef as a sandwich filling or as a main course with mashed potatoes, green beans or other vegetables as a side dish.