- 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
Level of difficulty Average
Preparation time 10mins
Cooking time 420mins
Cost Average budget
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.
Heat oven to 350 degrees. Split French rolls and spread with butter. Bake for 10 minutes or until heated thoroughly.
Slice the meat on an angle, place on the rolls. Serve the sauce for dipping.