French Dip Subs

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

DIRECTIONS

1. Trim 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.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Okay – ultra yummy!I sliced up the meat and put it back in the Crockpot so that it would be more tender. I also put a slice of Provolone cheese on the French rolls and put the broiler on in the oven. Took approx 1 minute instead of 10.

I also might add in some garlic and Worcerstershire sauce next time for more flavor next time.