Ingredients:
3 lbs rump roast
3 tablespoons flour
1 (15.00 ounces) can tomato sauce
1/2 cup chopped onions
1/3 cup firmly packed brown sugar
2 tablespoons lemon juice
3 beef bouillon cubes
1-1/2 teaspoons chili powder
1 clove garlic, minced (or more, if you wish)
1 teaspoon dry mustard


Directions:
Coat meat with flour and set aside. In a crockpot, combine remaining ingredients. Place meat in crockpot and turn to coat with sauce. Cover and cook on low for 10-12 hours, or on high for 6 hours. Slice or shred meat into small pieces. Mix into sauce. Serve on rolls. 6 servings 17 carbs