1 2.5-3 lb. rump roast
salt and pepper
1 tsp garlic powder
1 Tbs Worcestershire sauce
2 1-ounce packages dry onion soup mix (I chopped mine in the food processor to cut up the onions)
2 cups water
2 cans beef broth
French bread loaf
2 Tbs melted butter
½ tsp garlic powder
sliced mushrooms (optional)
Provolone cheese, sliced
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When very hot, carefully place roast in pan and sear on all sides.
Place in crockpot and sprinkle with onion soup mixes and garlic powder. Pour water, Worcestershire and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. Thinly slice the roast and dip into juices.
Melt 2 Tbs butter and add ½ tsp garlic powder. Cut french bread loaf into four pieces and slice lengthwise. Brush each side of bread with garlic butter. Place under the broiler until toasted.
Place meat and mushrooms on top of one half of the bread. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until cheese is melty. Serve with sides of the crock-pot juices for dipping.