• 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
• 1 tablespoon butter

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.

Split the rolls and spread them with the butter or margarine, if desired. Bake them at 350 for about 10 minutes.

Slice the meat on the diagonal and place on the rolls. Serve the sauce for dipping.

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