- Average
- Average budget
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Ingredients
- 4 pounds rump roast
- 1 (10.5 ounce) can beef broth
- 1 (10.5 ounce) can condensed French onion soup
- 1 pack au jus
- 6 French rolls
- 2 tablespoons butter
Preparation
Step 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.
Preheat oven to 350 degrees F
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.