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Instructions |
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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.
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Preheat oven to 350 degrees F (175 degrees C).
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Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
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Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.
This is also good on French rolls without the butter.
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| Serving
Suggestions |
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The meat may be served as a traditional roast as well. We usually have it with mashed potatoes the first night, and we make sandwiches the next day.
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Originally Submitted
11/10/2009
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