Italian beef Sandwiches
1 beef tip sirloin roast (about 4 1/2 lbs) cut in half
1 can beef broth
1 (12 ounce) can beer or an add’l can beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 clove minced garlic
1 1/2 tsp dried oregano
1 tsp dried basil
10 Italian sandwich rolls, split
Place roast in a 5qt slow cooker. Combine the broth, beer, water, vinegar, soup mix, salad dressing mix, garlic, oregano, basil; pour over roast. Cover and cook for 7-8 hours or until meat in tender.
Remove roast. When cool enough to handle, shred meat (using two forks). Return to slow cooker and heat through. Using a slotted spoon, spoon the shredded meat onto each roll. Serve juices as a dipping sauce. 10 servings.
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