Barbecued Beef On A Bun Recipe

2 lbs. boneless beef rump roast, cut 2 inches thick

2 tbsp. cooking oil

 1 medium onion, sliced

3 tsp. salt, divided (I use 2 tsp.)

1 medium onion, finely chopped

1 clove garlic, minced

1/4 tsp. pepper

1/2 cup water, divided

3 tbsp. butter

1 cup catsup

2 tbsp. cider vinegar

2 tbsp. brown sugar

2 tsp. Worcestershire sauce

1 tsp. chili powder

1 tsp. dry mustard

2 thin slices lemon

Brown meat in oil in large pan. Add sliced onion, 2 tsp. salt, pepper and 1/4 cup water. Cover pan and simmer over low heat about 1-1/2 hours, or until meat is very tender, adding more water, if necessary during cooking.

Prepare sauce: Cook chopped onion and garlic in butter for 5 minutes; add catsup, vinegar, remaining 1/4 cup water, brown sugar, Worcestershire, chili powder, dry mustard, remaining 1 tsp. salt and lemon slices. Cook over low heat about 10 minutes. Slice beef thinly and add to sauce; heat thoroughly. Serve on buns.

Makes 12 to 15 sandwiches.

NOTE: The roast can be cooked in a Crock Pot on high for about 5 hours or on low for 9 to 10 hours, to keep the house cool when it's warm out.