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.