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Italian Beef Sandwiches.

1 (4 1/2 lb) beef tip sirloin roast, cut in half
1 (14 1/2 ounce) can beef broth
1 (12 ounce) can beer
1 cup water
14 cup cider vinegar
1 (1 1/4 ounce) envelope onion soup mix
1 (1 ounce) envelope Italian salad dressing mix
1 garlic clove, minced
1 12 teaspoons dried oregano
1 teaspoon dried basil
10 (6 inch) italian sandwich buns, split


Place roast in a 5 quart slow cooker. Combine the broth, beer, water, vinegar, soupmix, salad dressing mix, garlic,, oregano, and basil, and pour over roast. Cover and cook on low for 7-8 hours or until meat is tender. Remove meat, when cool enought to handle shred meat, using 2 forks. Return to slow cooker, and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.

Source: www.food.com