2-3 lb. rump roast
1 can campbell’s French onion soup
1 can Campbell’s Beef Consumme
1 can Campbell’s beef broth
Provolone cheese, sliced
Rolls
1. Put roast in crockpot with soups. Cook on low 6-8 hours
2. Slice rolls, butter and top with a slice of provolone
3. Broil for a few minutes (until cheese is melted)
4. Slice (or shred) roast and put on rolls
5. Serve soup in individual bowls as au jus to dip sandwiches.
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