French Dip Sandwiches

• 3 -4 lbs rump roast
• 1 (10 ounce) can condensed beef broth
• 1 (12 ounce) can beer
• 1 dry onion soup mix
• 2 teaspoons fresh ground pepper

1. Put the meat in a covered roasting pan with the soups, beer and pepper.
2. Cook for 5-7 hours at 250 degrees.
3. The meat should fall apart when touching with a fork.
4. Serve with hard rolls and use the juice to dip the buns.

condensed beef broth, beer, onion soup mix, fresh ground pepper

Taken from www.food.com/recipe/french-dip-sandwiches-397677 (may not work)