MEAT:

4 lb. rolled beef rump roast
2 tablespoons butter or olive oil
5 cloves garlic (peeled, do not chop)
1/3 cup apple cider vinegar
1/2 cup ketchup (Hunts)
1/2 teaspoon liquid smoke (optional)
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup water

Heat butter in a heavy Dutch oven with ovenproof handles. Brown pot roast in hot butter/oil over moderate heat, turning as needed to brown evenly on all sides. Add whole garlic cloves and sauté until toasted and soft but not brown. Press or mash garlic.

Pour vinegar, ketchup and liquid smoke over meat; season with salt and garlic powder. Pour water into pan; cover pan and cook in 350°F until tender, about 2 1/4 to 2 1/2 hours, basting meat with pan juices 3 or 4 times during roasting. Reduce heat to 250°F after 1 hour.

BARBECUE SAUCE:

1 cup ketchup or chili sauce
1/4 cup apple cider vinegar
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon liquid smoke (optional)
1/2 cup chopped onion
1/2 cup finely chopped celery
1/4 cup water

Combine ingredients in saucepan and simmer slowly until flavors are blended and vegetables are partially tender. Slice beef and serve with barbecue sauce.

Makes 6 to 8 servings.

Note: Can be made in a slow cooker or on the gas grill, too.

Submitted by: Belle