1 (3 pound) lean beef rump roast
Vegetable cooking spray
1 1/2 cups reduced-calorie catsup
1/4 cup plus 2 tablespoons red wine vinegar
1/3 cup firmly packed dark brown sugar
1 tablespoon dried onion flakes
1 teaspoon liquid smoke
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 1/2 cups finely shredded cabbage
1/2 cup finely shredded carrot
2 tablespoons white vinegar
2 tablespoons minced sweet pickle
1 1/2 tablespoons sugar
1 1/2 teaspoons vegetable oil
1/8 teaspoon celery seeds
12 hamburger buns, split and toasted
Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium heat until hot. Add roast; cook until browned on all sides, turning frequently. Remove roast from pan; wipe drippings from pan with a paper towel.
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. Remove roast from pan, reserving sauce in pan. Let roast cool slightly. Shred meat with 2 forks, and return to pan. Cover and cook over medium heat until thoroughly heated, stirring occasionally.
Combine cabbage and carrot. Combine vinegar and next 4 ingredients in a saucepan; bring to a boil, stirring occasionally. Boil 1 minute. 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.
Yield: 12 sandwiches