Slow Cooker French Dip

French Dip in a Crockpot

 

1
4-pound rump roast
1
10-ounce can beef broth (Campbell’s, undiluted)
1
10-ounce can condensed French onion soup
1
12-ounce can or bottle beer
6
French rolls
2
tablespoons butter

 

 

Place the roast in a crockpot.  Add broth, onion soup, and beer.  Cook on low for 7 hours or more.  Preheat oven to 350 degrees.  Split French rolls and spread with butter.  Bake 10 minutes or until lightly browned.  Slice the meat thin and serve on rolls.  Serve sauce for dipping.