In a crockpot, place the following:
rump roast
1 can beef consomme’
1 can beef broth
1 can French onion soup
Crock pot on high for several hours. Shread the meat in all the juices and serve on sandwich rolls. Just get whatever sandwich rolls you prefer, slice in half lengthwise, place provolone cheese on the halves, and place the rolls “face up” on a baking sheet or baking stone. Broil on low for just a few minutes, until the cheese is melted (take them out before they get too brown around the edges). Place the meat on the rolls and serve sandwiches with a small dipping bowl of the French dip juices
Recipe from Becky Higgins
