Prep Time: 10 minutes…cooks 7 hours
Author: Allrecipes…some guy named lone wolf….so mysterious (plus I tweaked it).
4 lbs rump roast
1 (10.5 oz) can beef consumme
1 (10.5 oz) can condensed French Onion soup
2 cloves crushed garlic (or more if you love garlic!)
1 t salt
1 t pepper-fresh black peppercorns are best
1 (12 oz) can/bottle beer
6 French rolls (or other crusty bread)
2 T butter
1. Trim excess fat from the rump roast and place in a slow cooker/crock pot. Add the remaining ingredients (through the beer).Allow to cook on low for at least 7 hours. Thinly slice the meat when it is finished and return to the juices in the cooker.
2. When the roast is finished and you are ready to serve, preheat oven to 350. Split the rolls/bread and dig out with your fingers the soft squishy middle so you have a nice hull for the meat to sit in. This is important so you have a good bread/meat ratio, but you can only do this on breads which are crusty! Spread a little butter on the bread and bake 10 minutes or until heated through and toasty.
3. Serve the meat on the bread with a bowl of sauce for dipping!
*I made this for Super Bowl Sunday and it was so tasty! If you like, saute some onions and mushrooms and put those on the sandwiches with some white cheese; swiss, provolone, provel, or muenster.