Recipe Details
Ingredients
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4poundsrump roast
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1(12 fluid ounce) can or bottlebeer
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1(10.5 ounce) cancondensed French onion soup
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1(10.5 ounce) canbeef broth
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9French rolls
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2tablespoonsbutter
Cooking Directions
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Trim excess fat from rump roast and place in a slow cooker.
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Pour in beer, onion soup, and beef broth. Cover and cook on Low setting for 7 hours.
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Preheat the oven to 350 degrees F (175 degrees C).
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Split French rolls and arrange them on a baking sheet; spread with butter. Warm in the preheated oven for 10 minutes, or until heated through.
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Meanwhile, remove rump roast from the slow cooker and thinly slice on the diagonal.
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Pile sliced beef onto heated rolls. Serve with sauce for dipping.
DawnF
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe9 | |
| Calories413 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 7g |
35% |
| Cholesterol 96mg |
32% |
| Sodium 661mg |
29% |
| Total Carbohydrate 20g |
7% |
| Dietary Fiber 1g |
3% |
| Total Sugars 1g |
|
| Protein 39g |
78% |
| Vitamin C 0mg |
0% |
| Calcium 58mg |
4% |
| Iron 4mg |
21% |
| Potassium 504mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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