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Italian Beef Sandwiches
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1 beef tip sirloin roast (4-1/2 pounds), cut in half
1 can (14-1/2 ounces) beef broth
1 can (12 ounces) beer or additional beef broth
1 cup water
1/4 cup cider vinegar
1 envelope onion soup mix
1 envelope Italian salad dressing mix
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
10 Italian sandwich rolls (6 inches), split
Place roast in a 5-qt. slow cooker. Combine the broth, beer or additional broth,
water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour
over roast. Cover and cook on low for 7-8 hours or until meat is 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 shredded meat onto each
roll. Serve juices as a dipping sauce.
Yield: 10 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |