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1 rump roast
1 can cream of mushroom soup - (10 1/2 oz)
1 can French onion soup - (10 1/2 oz)
Place all ingredients in the slow cooker; cover and cook on LOW for 8 to 10 hours. The meat becomes so tender you can shred it with a fork and the gravy is delicious.
This is really great to use the leftovers on buns for poor boys too!
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