INGREDIENTS
4 lb
boneless beef roast (preferably chuck shoulder pot roast)
1 14.5 ounce can
or 1-3/4 cups beef broth
1 10.5 ounce can
condensed French onion soup
1
bottle beer
1 tbsp
Worcestershire sauce
1 tsp
garlic powder
6
French rolls 2 tablespoons butter
1/2 cup
sour cream (light or regular)
1 tbsp
creamed horseradish