French Dip

4 pounds Serloin /Rump Roast
1 Can Swanson's Beef Broth
1 Can Campbell's French Oinion Soup
1 Can of Non-light Beer
2 TBS Butter
6 French Rolls or Loaf of French Bread
Sliced Provalone Cheese
Sliced Mushrooms

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 French rolls, and spread with butter. Bake 10 minutes, or until heated through. Place cheese on bread. Saute mushrooms and place on bread.

Slice your beef about 1/2 hr before you want to serve it and return it to juice. Slice the meat on the diagonal. Serve the sauce for dipping.

A few alterations : a touch of worcestershire, fresh minced garlic or garlic powder, onion powder, and heavy dark beer.