Slow Cook French Dip

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

Preparation:

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° 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.