- Details
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Parent Category: Recipes
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:
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.
Preheat oven to 350 degrees F (175 degrees C).
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.
