French Dip Crescent Rolls #Recipe

Ingredients

• 4 pounds rump roast
• 32 ounces of beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle of beer
• 2 packages of crescent rolls
• Shredded mozzarella cheese

Instructions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. When meat is done, remove from juice and slice thin. (It will probably just fall apart which is fine, I just put meat crumbles in my crescent rolls.)

3. Preheat oven to 375
4. Spread out your crescent rolls and add a small amount of meat and shredded mozzarella to each one.
5. Fold the corners in over the meat to hold everything in and then roll up.

6. Bake for 13-15 minutes until golden brown.
7. Serve with juice from slow cooker.