- 12 oz. Samuel Smith’s Nut Brown Ale
- 4 lbs. beef rump roast
- 12 oz. beef broth
- 12 oz. French Onion Soup
- 6 French rolls
- 2 Tbsp butter
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and Nut Brown Ale. Cook on “low” for 7 hours. Preheat oven to 350 degrees F. Split & butter French rolls. Bake 10 minutes, or until heated through.
Slice the meat diagonally, place on the rolls, and serve with the sauce from the slow-cooker for dipping.