Ingredients
1
(4 to 5-lb.) beef rump roast
1
(1-oz.) pkg. dry onion soup mix
2
teaspoons sugar
1
teaspoon dried oregano leaves
2
(10 1/2-oz.) cans condensed beef broth
1
(12-oz.) can beer or nonalcoholic beer
2
garlic cloves, minced
16
onion buns, split
Preparation
Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
Cover; cook on low setting for 8 to 10 hours.
Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.
