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Ingredients
- 4 lbs rump roast
- 1 can beef broth
- 1 can condensed French onion soup
- Onion Powder
- Garlic powder
- Salt and Pepper
- Worcestershire sauce
- 1 (12oz) can or bottle beer
- 6 French rolls
- 2 tablespoons butter
- Provolone or mozzarella cheese
Details
Preparation time 10mins
Cooking time 500mins
Adapted from AllRecipes.com
Preparation
Step 1
1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup, garlic, onion, salt and pepper and Worcestershire and beer. Cook on Low setting for 7 hours.
2. Slice the meat on the diagonal, and place back in the slow cooker for another hour or so.
3. Meanwhile, preheat oven to 350F. Split French rolls, and spread with butter and cheese. Bake 10 mins, or until heated through. Remove meat from crock pot and place on the rolls. Serve the sauce for dipping.
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