Deep Pit

1 1/2 - 2 lb. roast (rump, round, etc.)
Garlic salt
pepper
18 oz. bottle BBQ sauce

Season generously with garlic salt and pepper. Place in Crock pot, fat side down. Pour half the BBQ sauce over it, cover and cook. (About 6-8 hours on low, or 4-5 hours on high.) Depending on the size of your roast, you may want to turn it once or twice while cooking. About a half hour before you're ready to serve, take out the meat, and using two forks, shred the beef. Place the meat back in the crock pot, and if needed/desired, pour the remaining BBQ sauce in. Mix well, and continue heating/cooking.
I usually serve this with pinto beans, corn, and a roll. (Since there are only 2 1/2 of us, I only make about half that size - and half the ingredients.) Of course, the type and amount of BBQ sauce is completely up to taste.

This is a very easy dish, and everyone seems to like it.

(Recipe and photo courtesy of Pirijo Silver)