3 lb beef rump roast
16 oz can beef broth (maybe a lil more depending of size of crockpot)
1 packet of onion soup mix
1 tbsp worcestershire sauce
3 minced garlic cloves
French or Italian crusty bread or roll (like a baguette)
1. Place the roast in the bottom on crockpot. Add broth, onion soup mix, worcestershire
, and garlic in crockpot. Check to be sure the meat is covered with broth. If not, add more broth or water to be sure it's fully submerged.
2. Cook on low for 9-10 hours.
3. Slice baguette or rolls and toast in oven for a few minutes. Place sliced provolone on the bread/rolls and return to oven for a minute or two, just long enough to melt.
4. Remove meat from crockpot. Slice meat and pile up on toasty, cheesy bread. Reserve leftover juices in crockpot for dipping. Don't skip this step! The au jus makes this sandwich so incredible!