Barbecued Pulled Beef Sandwiches Recipe

4 pounds beef rump roast
2 envelopes (1 ounce each) dried onion soup mix
2 teaspoons sugar
1 teaspoon dried oregano
1 tablespoon minced garlic
2 cans (101/2 ounces each) beef broth
1 bottle (12 ounces) beer
Crusty French rolls 

Directions 

Trim excess fat from beef and discard. 
Place beef in CROCK-POT slow cooker. 
Combine soup mix, sugar, oregano, garlic, broth and beer in large mixing bowl. 
Pour mixture over beef. Cover; cook on HIGH 6 to 8 hours or until beef is fork-tender. 
Remove beef from CROCK-POT slow cooker. 
Shred beef with two forks. 
Return beef to cooking liquid; mix well. 
Serve on crusty rolls with extra au jus on the side. 

Makes 8 to 10 servings