Ingredients Jump to Instructions ↓

  1. 3-4 lb rump roast cut in half lengthwise(aids in slicing)

  2. 1 bottle beer(I used Sam Adams Boston Lager/12oz)

  3. 1 (10 1/2) oz can beef consume'/broth

  4. 1 (10 1/2oz)can condensed french onion soup

  5. 1 Tbl worchestershire

  6. 1 tsp dried onion flakes

  7. 1 tsp chopped garlic

  8. 1 tsp salt

  9. 1/2 tsp black pepper

  10. 8oz sliced button mushrooms

  11. 2 medium onions,sliced

  12. 1 Tbl olive oil sliced provolone cheese buttered and toasted hoagie

Instructions Jump to Ingredients ↑

  1. In a slowcooker place the rump roast.Pour beer,broth and undiluted french onion soup overtop.Add worchestershire,onion flakes,garlic,salt and pepper. Cook on high 4-5 hours. Remove roast and turn cooker to low.Slice roast and return to cooker with juices.Add sliced mushrooms. In a skillet,cook onions in olive oil to slightly brown and soften.Add to rest of ingredients in slowcooker.Cook an additional hour. Place toasted hoagie rolls openfaced on plate.Place a slice of provolone on each half.Using thongs remove and place some meat,mushrooms and onions ontop of cheese.Ladle some broth into a small dish for dipping, and serve with a knife and fork!


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