1 rump roast
2 envelopes au jus mix
1 pkg rolls (6-8 deli rolls or 12-18 hard rolls)
Cook in the slow cooker for 6-8 hours. Take the roast out and trim off fat. Slice or shred the roast and place back in juices. Serve on buttered and oven-toasted rolls. Use juices to dip.
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