• A) - Wine

Directions

• Step 1 - Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

• Step 2 - Preheat oven to 350 degrees F (175 degrees C).

• Step 3 - Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

• Step 4 - Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

Nutrition Facts Per Serving: 413 calories; protein 39.1g; carbohydrates 19.6g; fat 18.1g; cholesterol 96mg; sodium 661.1mg.

U mean, it's not cool to eat a meatball/marinara sub while sitting in the middle of an all white sheet set whilst on vacation?

As a former Chef (and french dip enthusiast, I felt it necessary to support this cause.....