4 pounds rump roast

1 (10.5 ounce) can beef broth

1 (10.5 ounce) can condensed french onion soup

1 (12 ounce) can or bottle beer

6 french rolls

2 T. butter


1. Trim excess fat from rump roast and place in slow cooker. Add broth, onion soup
and beer.

2. Pre-heat oven to 350 degrees

3. Split french bread rolls and spread butter. Bake 10 minutes or until heated
through.

4. Slice the meat on the diagnal and place on rolls.

Serve the sauce for dipping.

Next day if you have left over juice, with beef bites make onion soup and pour
over left over bread.


Chrisitna Keen, Branson, MO