2 3/4 lb. rump beef roast
2/3 (10.5 oz) can beef broth
2/3 (10.5 oz) can condensed French Onion Soup
2/3 (12 oz) bottle of beer
6 French Rolls
Butter, to taste
Trim excess fat from roast and place in slow cooker. Add broth, onion soup, and beer. Cook, covered, on low for 7 hours. Preheat heat oven to 350 degrees. Split French rolls and spread with butter. Bake 10 minutes until heated. Slice meat on the diagonal and place on rolls. Serve the sauce for dipping. Serves 6.
Freezer Method: In large gallon freezer bag combine broth, soup, and beer. Add rump roast. Remove all air, seal, and freeze. Have French rolls in freezer for serving day.
Serving Day: Thaw roast 24-48 hours before preparing. Follow above cooking directions.