Slow cooker Root Beer Barbecue Beef

Aaron forwarded this recipe to me from the Betty Crocker Meals Made Easy recipe collection. I had an almost 3 lb roast, so I decreased the other ingredients by the same amount. I wish I had kept them the same. The sauce was really good, but because it wasn't enough to cover the roast it wasn't as easy to shred, it was a little tougher than I would like it. It makes a lot. I love left overs!

Slow cooker Root Beer Barbecue Beef

1 boneless beef rump roast (about 4 lbs)
2 cups barbecue sauce
1 cup root beer
16 sandwich buns, split

1. In a 3 1/2 to 4 qt slow cooker, place beef. In a 4 cup measuring cup or bowl mix 1 1/2 cups of the barbecue sauce and the root beer; pour over beef.
2. Cover. Cook on low heat setting for 10-12 hours.
3. About 20 minutes before serving, remove beef from slow cooker; place on large plate. Pour juices from slow cooker into 12-inch skillet. Cook over medium-high heat about 15 minutes, stirring occasionally, until juices are thickened and reduced to about 3 cups. Meanwhile, shred beef with 2 forks; return to slow cooker
   
4. Stir remaining 1/2 cup barbecue sauce into reduced juices in skillet; pour over shredded beef in slow cooker. Stir in salt and pepper to taste. Spoon about 1/2 cup beef mixture into each bun.