4 to 5 lb. rump roast
24 oz. barbecue sauce (Cattleman's)
3 tbsp. brown sugar
2 tbsp. white sugar
1/4 c. ketchup
1/2 c. water
French bread
1 tbsp. butter (per sandwich)

Boil roast until tender and thoroughly cooked. Slice and pinch slices into shreds (discard fat and gristle). Add above ingredients (not bread or butter) and simmer on very low heat about 30 minutes, stirring occasionally. Slice bread sandwich style. On low heat, melt 1 tablespoon butter in large frying pan. Heat bread on both sides until lightly toasted. Fill with meat mixture.