Easy Slow Cooker French Dip

Step 1

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.

Step 2

Preheat oven to 350 degrees F (175 degrees C).

Step 3

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Step 4

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.