Easy slow cooker french dip

Ingredients:

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
2 tablespoons butter

Dash of onion powder (optional)

Dash of garlic powder (optional)

Provolone or Mozzarella cheese (optional)

Directions:

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 degrees F (175 degrees C). Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

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

This was a very easy and good dish. I am not big on french dip but M loved it. I didn't use the can of beer because we don't drink any and I didn't want to buy an entire case of it, so I added an extra cup of beef broth. The beef ended up being shredded for me. I suggest popping it in the fridge to cool and it would slice a lot easier.