Categories: sandwiches

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a

2. slow cooker.

3. Add the

4. beef broth, onion soup and beer. Cook on Low setting

5. for 7 hours.

6. Preheat oven to 350 degrees F (175 degrees C).

7. Split French rolls, and spread with butter. Bake 10

8. minutes, or

9. until

10. heated through.

11. Slice the meat on the diagonal, and place on the

12. rolls. Serve the

13. sauce

14. for dipping.

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