I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.
1 pound beef rump roast
1 bottle chili sauce
1 4-ounce can mushrooms, sliced
Salt and pepper
1/2 teaspoon chili powder
1 dash cayenne pepper
Slice rump roast into 1 inch steaks and cube them. Place the meat into a hot skillet to sear and brown. Put the browned meat into the CROCKPOT with the other ingredients. Deglaze the frying pan with 1/2 cup water and add to the pot. Cover and cook for 8 to 10 hours and serve hot on steak buns for the best Bar-B-Q you have ever had.
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