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4 lbs. rump roast
1 10. 5-oz. can beef broth
1 10. 5-oz. can condensed French onion soup
1 12-oz. can or bottle beer
6 French rolls
1 Tbs. butter, optional
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. When meat is done, preheat oven to 350 degrees. Split the rolls and spread them with the butter or margarine, if desired. Bake for 10 minutes. Slice the meat on the diagonal and place on the rolls. Serve the sauce for dipping.
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