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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.
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