Slow Cooker French Dips

By carvalhohm

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

Preparation

Step 1

Trim any 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.

After meat is finished cooking, preheat oven to 350F. 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 sauce for dipping. Servings: 8 large or 9 medium sandwiches.