SAMUEL SMITH’S NUT BROWN ALE FRENCH DIP
4 lbs. beef rump roast
1 can (10.5 oz.) beef broth
1 can (10.5 oz.) condensed French Onion Soup
12 oz. Samuel Smith’s Nut Brown Ale
6 French rolls
2 TBSP. butter
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and ale. Cook on “low” for 7 hours. Preheat oven to 350 degrees F. Split & butter French rolls. Bake 10 minutes, or until heated through. Slice the meat diagonally, place on the rolls, and serve with the sauce from the slow-cooker for dipping.