4 to 5 lb. beef rump roast
1 1/4 oz. pkg. dry onion soup mix
2 tsp. sugar
1 tsp. oregano leaves
2 (10 1/2 oz.) cans condensed beef broth
12 oz. can beer
2 garlic cloves, finely chopped
16 crusty French rolls, sliced in half lengthwise

Heat oven to 300 degrees F. Place beef roast in 5 quart Dutch oven. In medium bowl, combine remaining ingredients except rolls; pour over roast. Cover; bake at 300 degrees F. for 4 to 6 hours or until meat is very tender. Slice or shred meat; serve on rolls. Skim fat from juices if desired. Service sandwiches with individual portions of meat juices for dipping 16 sandwiches.

TIP: Beef roast can be prepared in a crockpot. Place beef roast in crockpot. In medium bowl, combine remaining ingredients except rolls; pour over roast. Cover; cook on high for 4 hours or until meat is very tender. Slice and serve as directed above.