The Dykstras made this for the first time yesterday. The Bonds got to partake of the goodness. Yummy!!!

INGREDIENTS:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) can or bottle beer
6 French rolls
2 tablespoons butter

DIRECTIONS:
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Filed under: Beef, Slow Cooker
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Well, Karen & I were talking (which we do AT LEAST once a day), and we got talking about recipes. And blogging. Both are interests of ours. As are our kids, but we have separate blogs for them. See the links to the right.
Karen told me that she had thought of starting a Blog just for recipes. I told her that I had thought the SAME THING. We also do that AT LEAST once a day.
So, we created a blog we can both post to. Well, I told her I would create it tonight & then email her the details so we can both post to it.
I thought the title was cool. Kind of like Break A Leg.
Enjoy! And email us with cool recipes!

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