Slow Cooker Italian Beef Sandwiches |
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Prep Time: 5 Minutes Cook Time: 420 Minutes |
Ready In: 425 Minutes Servings: 6 |
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From Quick Cooking 2004 Since posting this recipe I again made it for supper one night. The tip roast did not turn out tender at all...as a caution I would make this with a chuck roast or other cut of beef that will turn out tender *updated 2/4/08* **Thanks to Internetnut for the missing ingredients - don't know how I skipped those but she is correct*** Added 2/20/09 Ingredients:
4 1/2 lbs sirloin tip roast (cut in half) or 4 1/2 lbs chuck roast (cut in half) |
1 (14 1/2 ounce) can beef broth |
1 (12 ounce) can beer (or use additional beef broth) |
1 cup water |
1/4 cup cider vinegar |
1 (1 ounce) envelope onion soup mix |
0.5 (1/3 ounce) envelope italian salad dressing mix |
1 garlic clove, minced |
1 1/2 teaspoons dried oregano |
1 teaspoon basil |
10 (6 inch) italian rolls, split |
Directions:
1. Place roast in a 5 quart slow cooker.
2. Combine the broth, beer (or additional broth), water, vinegar, soup mix, salad dressing mix, garlic, oregano, and basil; pour over roast.
3. Cover and cook on low for 7-8 hours or until meat is tender.
4. Remove roast. When cool enough to handle, shred meat, using two forks.
5. Return to slow cooker and heat through.
6. Using a slotted spoon, spoon shredded meat onto each roll.
7. Serve juices as a dipping sauce.
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