Easy Slow Cooker French Dip

From Beer Cookbook: 101 Recipes with Beer



Ingredients:
4 lbs rump roast
1 10.5 oz can beef broth
1 10.5 oz can condensed French onion soup
1 12 oz can or bottle beer
6 French rolls
2 tbsp butter

Directions:
Trim excess fat from the rump roast and place in slow cooker. Add the beef broth, onion soup, and beer. Cook on low setting for 7 hours. Preheat oven to 350 degrees. Split French rolls nad spread with butter. Bake 10 minutes or until heated through. Slice the meat on the diagonal and place on the rolls. Serve with the sauce for dipping.

Comments:
This was actually pretty good. Good luck "slicing the meat on the diagonal" though. After 7 hours in the slow cooker it just falls apart. I skipped the butter and oven bit and just put the (non-French) rolls in the toaster oven for a few minutes. And condensed French onion soup? Who knew?