Easy Crockpot French Dip modified from this recipe
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
2 gloves of garlic crushed
1/4 tsp of black pepper
1/2 tsp of worshesire sauce
1/2 tsp of minced onion
1/2 tsp of garlic powder
6 French rolls
2 tablespoons butter
sshredded Mozzerela cheese
Trim excess fat from the rump roast, and place in a slow cooker.
Season roast with garlic powder, minced onion and garlic powder.
Add the beef broth, onion soup and beer and minced garlic. Cook on Low setting for 6/12-7 hours.
Remove meat from crockpot and slice meat very thin.
Put the meat back in the crockpot for 30 more minutes or until ready to serve to soak into the juice
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Serve the sauce for dipping and sprinkle french dip with cheese .
Review: This was a great recipe the meat was tender and flavorful. I made plenty of adaptations from the orginally recipe and the whole family loved it, even my picky 3 year old!