Barbecue Beef Sandwiches - cooking recipe

Ingredients

3 to 4 lb. rump or chuck roast
2 Tbsp. instant minced onion
2 tsp. paprika
1 tsp. chili powder
1 bay leaf
1 c. catsup
1 Tbsp. salad oil
2 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1 tsp. crushed oregano
1 tsp. cracked pepper
1 clove garlic, minced
1/4 c. water
1/4 c. tarragon vinegar
2 to 3 drops liquid smoke

Preparation

Roast, season and slow cook in crock-pot for 8 to 10 hours. Or, cook until very tender in a pressure cooker.
Remove the roast from juices and shred.
Save juice for a later use.
Return shredded meat to crock-pot and add the remaining ingredients. Cover and cook 4 to 6 hours.
Discard bay leaf and serve on French rolls or sandwich buns.