- 3 pounds rump roast
- 1 can beef consommé
- 1 can French onion soup
- 10 sandwich baguettes
- 20 slices provolone cheese
- Combine roast, consommé, and french onion soup in the slow cooker. Cook on high for 4 hours, or 8 hours on low.
- Remove roast from slow cooker and slice. Save juice inside the slow cooker as your au jus for dipping.
- Cut baguettes down the middle, place two slices of cheese inside, and top with sliced roast.
- Serve with au jus and enjoy!