Easy Slow Cooker French Dip4 lbs Rump Roast1 (10.5 oz) can condensed french onion soup 1 (12 oz) can or bottle beer 6 french rolls 2 Tbsp butter or margerine Trim excess fat from the rump roast and place in a slow cooker. If you do not have a slow cooker, put the roast in a roasting pan and heat oven to 200 degrees. Add the beef broth, onion soup and beer. Cook on low setting in slow cooker or at 200 degrees for 7 hours. To Freeze: Slice beef and freeze with sauce in a freezer container or a ziploc baggie. To Reheat: Preheat oven to 350 degrees. Split French rolls and spread with butter. Bake 10 minutes or until heated through. Warm the meat and sauce in a covered pot. Make sandwiches with the rolls and meat and serve the sauce for dipping. |