This was another one of my attempts to branch out and try something different. I hadn’t had a French Dip in a very long time, but I remember liking them a lot! I’m glad I gave this recipe a try. The meat was really juicy, and honestly, I think it was better on day 2!
3-4 lb. rump roast
1 can beef broth
1 can condensed French onion soup
12 oz. bottle dark beer (we used Guinness)
Trim excess fat from rump roast and place in crockpot. Add beef broth, onion soup and beer. Cook on low for 7-8 hours. Serve on toasted hoagy buns with a side of juice for dipping!