Betty’s Barbecue

By Beth Anderson on July 17, 2014 at 8:53am

1 boneless beef rump roast (3 to 4 pounds)
1 pork tenderloin (1 lb)
2 c water
1 env. onion soup mix
1/4 c chopped celery with leaves
1/2 c barbecue sauce
1/2 c ketchup
1 T brown sugar
10 to 14 sandwich buns, split

Place beef and pork in dutch oven.  Combine the water , soup mix and garlic…pour over roast.  Cover and bake at 325 degrees 2 1/2 to 3 hours or until meat is VERY tender.
Remove meat; cool.  Cut into small cubes.  Skim fat from drippings.  Saute celery in the drippings, until tender.  Add barbecue sauce, ketchup and brown sugar; bring to a boil.  Stir in cubed meat; heat thru.  Serve on buns.