ROOT BEER BARBECUE BEEF SANDWICHES

I have cooked with Coke before, but never Root Beer . . .

INGREDIENTS:
1 boneless beef rump roast (4 lb)
2 C barbecue sauce
1 C root beer
dash salt and pepper, to taste
16 sandwich buns, split

DIRECTIONS:
1. In 4 quart slow cooker, place beef. In 4 C measuring cup or bowl, mix 1-1/2 C barbecue sauce and root beer; pour over beef.
2. Cover; cook on low heat setting for 10 to 12 hours.
3. About 20 minutes before serving, remove beef from slow cooker; place on large place. 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 C. Meanwhile, shred beef with 2 forks; return to slow cooker.
4. Stir remaining 1/2 C 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 C beef mixture into each bun and serve.