EASY SLOW COOKER FRENCH DIP

EASY SLOW COOKER FRENCH DIP
"An economical version of an old-favorite sandwich. It is made
of rump roast simmered for 7 hours with beef broth, onion soup
and beer. The reduced cooking liquid makes plenty of sauce for dipping"

8-1/2 lbs. rump roast
2 (10.5-oz) can beef broth
2 (10.5-oz) cans condensed French onion soup
2 (12-oz) bottles or cans of beer
12-1/2 French rolls
¼ cup and 1 tsp. butter

Trim excess fat from 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^.

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.

Yield: 19 servings.