4 lb rump roast
1 (10.5 oz) can of beef broth
1 (10.5 oz) can of french onion soup
1 bottle of beer
your favorite cheese
Trim the fat off of your roast and place it in a slow cooker. Pour in the broth, soup and beer. Cook on low setting for seven hours. (I also added a few drops of Kitchen Bouquet). Heat oven to 350 degrees. Spread butter on bread and toast for 10 minutes or until crispy. Slice the roast diagonally and serve on bread with cheese slices. The leftover cooking juices make plenty of au jous. Enjoy!