4 lbs rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed french onion soup
1 (12 oz) can OR bottle beer
6 french rolls
2 tbs butter

trim excess fat from the rump roast and place in a slow cooker. add the beef broth, onion soup and beer. cook on LOW for 7 hours.

preheat oven to 350°.

split french rolls and spread with butter. bake 10 minutes or until heated through.

slice the meat on the diagonal and place on the rolls. serve the “jus” for dipping

9 servings