Ingredients
4
4 servings
- •1 pound rump roast
- •1 cup water
- •0.25 cup barbeque sauce
- •2 tablespoons honey
- •1 tablespoon steak seasoning
- •1 teaspoon cumin
- •0.5 teaspoon onion powder
- •0.5 teaspoon garlic powder
Instructions
- Place rump roast and water in a slow cooker. Cover and cook for 5 hours on High.
- Remove roast from slow cooker and shred using two forks. Discard fat.
- Mix barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder in the slow cooker. Stir in shredded beef.
- Cook 1 hour on Low. Allow to sit for 10 minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 215
- Carbohydrate: 15g
- Fat: 8g
- Fiber: 0g
- Protein: 20g
- Sugar: 13g
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