Reviewed on Apr. 02, 2013 by badkitty
These were really delicious and full of flavor. I used a sirloin tip roast so that the juices would be less greasy/fatty. I added some Worcestershire sauce, a bay leaf and fresh ground black pepper.I upped the garlic to 6 cloves. I refrigerated the cooking juices for a few hours after cooking the roast, to bring the fat to the top to make it easier for skimming off. Then I added the shredded roast back to the juices and heated through for a few hours. I served these on toasted hoagie rolls with melted Muenster cheese and sliced pepperoncinis. Great recipe for beef sandwiches!