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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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My mother-in-law often served these flavorful sandwiches after church when we'd visit. Because there's little prep work, I make them on busy weeknights alongside french fries and raw veggies. Our children get excited when they smell the beef simmering in the slow cooker. -Jan Kent Knoxville, Tennessee Ingredients:
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 |
Directions:
1. 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.
2. 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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