• Cooking Time:
  • Servings: 9
  • Preparation Time:


"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."


  • 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


  • 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.
  • Note: I added, onion powder, pepper powder, garlic and worcestshire sauce

Categories: Lunch  Sandwich 
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