- 9
- Average
- 10 mins
- 420 mins
- Average budget
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Ingredients
- 4 pounds of rump roast
- 1 (10.5 ounce) can of beef broth
- 1 (10.5 ounce) can of condensed French Onion soup
- 1 (12 fluid ounces) can of beer
- 6 French rolls
- 2 tablespoons of butter
Preparation
Step 1
Trim excess fat from rump roast and place in slow cooker. Add the beef broth, condensed French onion soup, and beer. Cook on the low setting for 7 hours.
Step 2
Heat oven to 350 degrees. Split French rolls and spread with butter. Bake for 10 minutes or until heated thoroughly.
Step 3
Slice the meat on an angle, place on the rolls. Serve the sauce for dipping.