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Ingredients
4 Pound rump roast
1 (10 1/2 ounce) Can beef broth
1 (10 1/2 ounce) Can condensed French onion soup
1 (12 ounce) 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 for 7 hours.
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.