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Wednesday, June 8, 2011



  • 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


  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
  4. 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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