French Dip Sandwich

4 pounds rump roast

1 (10.5 ounce) can beef broth

1 (10.5 ounce) can condensed French onion soup

1 (12 fluid ounce) can or bottle beer

6  rolls of choice

2 tablespoons butter

6 slices provolone cheese

DIRECTIONS:

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.

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

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

Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping. (As I learned, you will need to stir the sauce before serving. Even though I really should have thought of that!)