Following advice of others, and adding my own spin - this was wonderful, easy, and I plan to make again very soon.
Used recommended rump roast. Was 3 lbs after the fat was trimmed off. Thus, reduced cooking time by 1 hour. Rubbed roast with garlic powder, pepper, salt, and oregano before putting in the slow cooker.
For the broth, I used 1 bottle of Guinness beer, 1 box of low sodium beef broth (used a large box so the roast was completely covered), 1 can French onion soup, 1 package of dry French onion soup mix (don't add water), 3 cloves of crushed garlic, salt and pepper to taste. The beer really does give it some depth.
Sliced the roast after 5 hours, and returned to the broth for another hour of cooking.
For our sandwiches, we used sub rolls. Topped with beef, sliced brie, and some delicious apple/horseradish jelly (was made by a friend). Wrapped them up in foil, and baked on 350 for 20 minutes. Fantastic!
Was this review helpful?
2 users found this review helpful
Following advice of others, and adding my own spin - this was wonderful, easy, and I plan to...