1 3 to 4 pound rump roast
1 carton (about 4 cups) beef broth
1 large onion, sliced into thick rings
1 Tbps minced garlic
1 Tbsp. rosemary
1 Tbsp. thyme
1 tsp. salt
1 tsp. ground pepper
1 tsp. Worcestershire sauce
1-2 large sweet onions, cut into thin slices
2 Tbsp butter
2 Tbsp brown sugar
6 steak rolls
melted butter
sliced provolone cheese
Trim extra fat from roast; place in crock pot. Pour beef broth over, and add water if needed to mostly cover the roast. Place sliced onions over the beef; add garlic, spices, and Worcestershire sauce. Cook on LOW for 8-10 hours.
Remove roast and cut against the grain, OR cut in slices, whichever you prefer. Strain the liquid from the crockpot and discard the strained off bits; then strain again and set this juice aside.
Prepare carmelized onions by melting butter in small saute pan. Add onion slices and brown sugar, stirring to mix, and cook slowly until onions are soft and brown.
Slice steak rolls in half, place under the broiler for 2-3 minutes to toast. Baste with melted butter. Pile beef on one side, top with provolone cheese, and return to broiler for 1-2 minutes just to melt cheese. Place carmelized onions on top of melted cheese and add the top of the steak roll. Serve with a generous helping of the au jus to dip your sandwich in.