BARBECUE HONEY POT ROAST WITH CARROTS

BARBECUE HONEY POT ROAST WITH CARROTS 1/4 cup olive oil 3.50 lb Boneless Beef Rump Roast 1 box KC Masterpiece® BBQ Sauce Mix & Dry Rub (, Sweet Honey) 1/2 cup cola soda 1/4 cup pomegranate juice 2 cups water 1/4 teaspoon black pepper 1/2 teaspoon garlic salt 1 tablespoon parsley 2-3 cups of carrots 6 green onions (, chopped) Trim fat from bottom of the roast and discard. Heat 1 tablespoon olive oil in a large dutch oven over medium high heat. Evenly rub 1 tablespoon KC Masterpiece® BBQ Sauce Mix & Dry Rub Sweet Honey mix on rump roast then place in hot pan. Allow each side to brown and crisp; about 5-8 minutes per side then place in slow cooker. In a small bowl, stir 4 tablespoons KC Masterpiece® BBQ Sauce Mix & Dry Rub Sweet Honey and 2 cups water then add to slow cooker. Add 1/2 cup cola, 1/4 cup pomegranate to slow cooker. Sprinkle roast with black pepper, garlic salt and dried parsley. Cover slow cooker and roast on low heat for 10-12 hours. Add carrots the last 2 hours of cooking. Once done, add chopped green onions. To make a glaze for the top of the roast, combine a few tablespoons KC Masterpiece® BBQ Sauce Mix & Dry Rub Sweet Honey mix with 3/4 cup of water and spread over roast, if desired. Serve with a salad, coleslaw or on a bun, if desired.