Easy Slow Cooker French Dip

4 lbs rump roast
1 can (10.5 oz) beef broth
1 can (10.5 oz) condensed French Onion soup
1 can(12 oz) or bottle beer
6 French rolls
2 TBLS butter

Directions:
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.
Preheat oven to 350 degrees.
Split French rolls and spread with butter. Bake 10 minutes or until heated through.
Slice the meat on the diagonal and place on the rolls. Serve the sauce for dipping.