1 boneless beef bottom rump roast (about 4 lbs.)
1 can beef broth
1 can beer
1 cup water
1 envelope Onion Soup Mix
1 qt. homemade onion soup
1 pkg. Italian Dressing mix
1/4 cup cider vinegar
1 clove garlic, minced
1 tsp. oregano
Shredded 4 cheese Mozzarella blend
Place roast in slow cooker. In a medium bowl, mix together beef broth, beer, water, onion soup mix, Italian Dressing mix, cider vinegar garlic and oregano. Pour over roast. If using homemade onion soup, add Italian Dressing mix, cider vinegar, garlic and oregano. Cook on HIGH for 6 hours or on LOW 7 to 8 hours.
Transfer the meat to a cutting board and let cool for about 30 minutes.
Slice as thinly as possible.
Toast rolls, place a layer of mozzarella cheese on one portion of roll.
Top with hot, sliced beef.
Top with sweet or hot peppers.
Dunk in hot au jus - use both hands and go to town!