French Dip Sandwiches

2 to 3 pound rump roast
2 cans ( 14 1/2 ounces each) beef consomme
4-6 hoagie buns

Place roast in greased 3 1/2 to 5-quart slow cooker.  Pour consomme over the top of the roast.  Cover and cook on low heat 8-10 hours.  Remove roast and save extra juice.  With a fork, break apart meat and serve on hoagies.  We like to toast our buns and top with Swiss Cheese.  Use excess juice for dipping sandwiches.  Makes 4-6 servings.