Ingredients:

2-3 lb. rump roast

� C liquid smoke

1 bottle BBQ sauce

2 C grated cheddar cheese

6 baked potatoes

butter (not provided)

Directions:

Put your roast, liquid smoke and water (just enough so it won't burn) in the crockpot on low for 8 hours or high for 4 hours. Clean your potatoes, poke holes in them with a fork and bake in the oven for 1 hour + at 400 degrees. Just before you are ready to eat, drain and discard the juices from the crockpot. Shred the meat in the crockpot and add BBQ sauce to your liking. Stir. Place the baked potatoes on a plate, cut open, top with butter, then BBQ beef, and top with cheese. Serve.

Yee-haw!

From Frozen: Thaw roast, cheese and liquid smoke in the fridge overnight. Follow above directions. Do not freeze potatoes or BBQ sauce.