| | Directions | | Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours. Preheat oven to 350. Split French rolls, and spread with butter. Bake for 10 minutes, or until heated through. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping. |
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| Ingredients | | - |  | 4 pounds rump roast |
| - | | 1 - 10.5 ounce can beef broth |
| - | | 1 - 10.5 ounce can condensed French onion soup |
| - | | 1 - 12 ounce can or bottle beer |
| - | | 6 french rolls |
| - | | 2 tablespoons butter |
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