1 Rump Roast beef
1 cans beef broth
2 cans water
1 can french onion soup
Deli or sub rolls
Provolone or Monterey Jack Cheese, sliced
In crock pot add roast, soup, broth and water. Cook on low overnight and all day or high for 8-10 hours. Slice cheese onto open faced rolls and broil until melted. Remove roast from crock pot just before serving and shred with 2 forks. Place shredded beef between rolls and serve with brother for dipping.
*** Optional: Substitute 4 beef boullion cubes dissolved in 4 C hot water for the canned beef broth and 2 cans water.