Slow Cooker French Dips

Slow Cooker French Dips

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

 

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, then put back in the juice for an additional 1/2 hour.

Pull out meat and place on the rolls. Serve the sauce for dipping. 

 

From here.