4 lb rump roast
1 can (10.5-oz) beef broth
1 can (10.5-oz) condensed French onion soup
1 can (12-oz) beer (optional)
6 French Rolls
2 tbsp butter
Trim excess fat from roast; throw away fat and place roast in a slow cooker. Add broth, onion soup and beer (may substitute extra broth if not using beer).
Set cooker on low setting and cook for 7 hours.
To serve:
Preheat oven to 350 degrees.
Split rolls and spread with the butter. Bake 10 minutes until heated through.
Slice roast on the diagonal and place on the rolls.
Serve with the sauce remaining in the cooker, for dipping.
1 can (10.5-oz) condensed French onion soup
1 can (12-oz) beer (optional)
6 French Rolls
2 tbsp butter
Trim excess fat from roast; throw away fat and place roast in a slow cooker. Add broth, onion soup and beer (may substitute extra broth if not using beer).
Set cooker on low setting and cook for 7 hours.
To serve:
Preheat oven to 350 degrees.
Split rolls and spread with the butter. Bake 10 minutes until heated through.
Slice roast on the diagonal and place on the rolls.
Serve with the sauce remaining in the cooker, for dipping.
File photo for reference only
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