Barbecue Beefwiches

Ingredients

• 0.3 cup firmly brown sugar dark packed
• 2.5 cups cabbage shredded finely
• 0.5 cup carrots shredded finely
• 1.5 cups catsup reduced-calorie
• 0.1 teaspoon celery seeds 
• 1 tablespoon onion flakes dried
• 0.1 teaspoon garlic powder 
• 12  hamburger buns split toasted
• 1 teaspoon liquid smoke 
• 0.5 teaspoon pepper 
• 0.3 cup red wine vinegar 
• 3 pound beef rump roast lean
• 0.5 teaspoon salt 
• 1.5 tablespoons sugar 
• 2 tablespoons pickle sweet minced
• 1.5 teaspoons vegetable oil 
• 2 tablespoons vinegar white

Equipment

• frying pan
• paper towels
• sauce pan
• dutch oven

Directions

1. Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium heat until hot.
2. Add roast; cook until browned on all sides, turning frequently.
3. Remove roast from pan; wipe drippings from pan with a paper towel.
4. Combine catsup and next 7 ingredients, stirring well. Return roast to pan, and pour catsup mixture over roast. Bring to a boil. Cover, reduce heat, and simmer 4 hours or until meat is tender.
5. Remove roast from pan, reserving sauce in pan.
6. Let roast cool slightly. Shred meat with 2 forks, and return to pan. Cover and cook over medium heat until thoroughly heated, stirring occasionally.
7. Combine cabbage and carrot.
8. Combine vinegar and next 4 ingredients in a saucepan; bring to a boil, stirring occasionally. Boil 1 minute.
9. Pour over cabbage mixture, and toss gently. Spoon about 1/2 cup meat mixture on bottom half of each bun; top each with 1/4 cup cabbage mixture and a remaining bun half.