4 pounds beef rump roast
1 clove garlic
1 (10-ounce) can beef broth
1 10 1/2-ounce can condensed french onion soup
1/2 cup coca cola
6 french rolls
6 slices provolone cheese
2 tablespoons butter
Salt and pepper to taste
Trim excess fat from the roast and place it in slow cooker. Add the garlic, beef broth, onion soup and cola. Cook on Low for 7-8 hours.
Preheat oven to 350 degrees.
Split French rolls, and spread with butter. Bake 6 minutes or until heated through.
Place a slice of provolone cheese on each roll.
Slice the meat on the diagonal and place on the rolls.
Pour juice from slow cooker into small bowls for dipping.