Ingredients
9
9 servings
- •4 pounds rump roast
- •1 (12 fluid ounce) can or bottle beer
- •1 (10.5 ounce) can condensed French onion soup
- •1 (10.5 ounce) can beef broth
- •9 French rolls
- •2 tablespoons butter
Instructions
- Trim excess fat from rump roast and place in a slow cooker.
- Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Split French rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
- Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
- Pile sliced beef onto heated rolls. Serve with sauce for dipping.
Nutritional Facts
Per 9 servings
- Calories: 413
- Carbohydrate: 20g
- Fat: 18g
- Fiber: 1g
- Protein: 39g
- Sugar: 1g
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