Ok this is a basic guide line for the sandwiches. These are soooooooo good!!! I added Garlic and Onion Powder, sliced mushrooms (don’t add till last hour) and I also added two tablespoons of Better Than Bouillon Beef paste to add more flavor. I sliced the meat real thin and let it soak in juices for one hour. I also made a gravy from some of the liquid and drizzled it on the sandwiches.
4 pounds rump roast (chuck roast also works)
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer (guinness is the best, but any heavy thick beer will work)
6 French rolls
2 tablespoons butter
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup, spices and beer. Cook on Low setting for 7 hours.
Pre-heat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through. Then add cheese and melt in oven.
Slice the meat thin and let soak in juice for one hour (at this time you can add sliced mushrooms if you like)
If you want to use gravy to add to the sandwiches take some juice and add some cornstarch to it to thicken.
Place meat and gravy on rolls. Serve with extra juice or gravy to dip in and Enjoy!!!!