Adapted from AllRecipes.com user lonwolf32
Reportedly yields 9 servings:
4 pounds rump roast
1 (10.5 ounce) can beef broth
1 clove garlic, minced or pressed
1 (10.5 ounce) can condensed French onion soup
1 (12 fluid ounce) bottle of Guiness
9 slices of provolone
9 French rolls
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, garlic, onion soup and beer. Cook on Low setting for 7 hours.
Remove the meat from the slow cooker, slice diagonally, and place back in the sauce. Leave this in the slow cooker up to 1 additional hour on low.
Preheat oven to 350 degrees F (175 degrees C), Split French rolls, and top with cheese. Bake 10 minutes, or until heated through and cheese is melted. Place beef in roll and use au jus for dipping.