Ingredients
- 4 pounds rump roast OR sirloin
- 1 (10.5 ounce) can beef broth
- 1 (10.5 ounce) can condensed French onion soup
- 1 (12 fluid ounce) can or bottle beer {NO LIGHT STUFF}
- a dash of pepper
- i teaspoon garlic salt
- 1 Tablespoon Worcestershire sauce
- 1 pound sliced mushrooms
- 1 onion sliced
- 6 French rolls
- 2 tablespoons butter
- Mozzarella cheese sliced or shredded
Directions
- Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup,pepper,salt,Worcestershire,onions, 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,top with cheese. Serve the sauce for dipping.Or you can add 2 tablespoons flour and make it into gravy,serving it over mashed potatoes!
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