4 lb rump or chuck roast
1 can beef broth
1 can Campbell's french onion soup
1 can beer (not light- the darker the better)
garlic powder and onion powder to taste
a few dashes of Worcestershire sauce
Cook in crockpot on low for 6-8 hours. Shred meat in crockpot about one hour before you are going to eat.
Serve on buns that have been broiled with your choice of cheese. (Provolone and Swiss are great) Dip in bowls of au jus from the crockpot.
I got this recipe from my sis in law Cathy. It is awesome.
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