Slow cooker French Dip

Slow Cooker French Dip


* 4 pounds rump roast (I prefer to use sirloin tip roast)
* 1 (10.5 ounce) can Campbells Beef Consumme
* 1 (10.5 ounce) can Campbells French onion soup
* 1 (12 fluid ounce) can or bottle beer (I shiner bock)
* 6 French rolls
* 2 tablespoons butter
* 6 slices Provolone cheese

DIRECTIONS

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the soups and beer. Cook on Low setting for 7 hours.
2. Slice meat on the diagonal and place back into the juice. Meanwhile...
3. Preheat oven to 350 degrees F (175 degrees C).
4. Split French rolls, and spread with butter. Bake until toasted, then top with cheese until melted.
5. Place meat on the rolls. Serve the sauce for dipping.