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Ingredients
4 Pound 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 Tablespoons butter
Instructions
Trim excess fat from the rump roast, and place in a crockpot. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350�F.
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.