Ingredients
3/4 cup cola1/4 cup Worcestershire sauce2 garlic cloves, minced1 tablespoon white vinegar1 teaspoon reduced-sodium beef bouillon granules1/2 teaspoon chili powder1/2 teaspoon ground mustard1/4 teaspoon cayenne pepper1 beef rump roast or bottom round roast (2 pounds)2 teaspoons canola oil2 medium onions, chopped1/2 cup ketchup8 hoagie buns, split
Preparation
In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides.
Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture.
Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker.
Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.
