 |
Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
Great for busy weekdays, along with a side of fries. Very flavorful sandwiches. Ingredients:
1 (4 1/2 lb) beef tip sirloin roast, cut in half |
1 (14 1/2 ounce) can beef broth |
1 (12 ounce) can beer |
1 cup water |
1/4 cup cider vinegar |
1 (1 1/4 ounce) envelope onion soup mix |
1 (1 ounce) envelope italian salad dressing mix |
1 garlic clove, minced |
1 1/2 teaspoons dried oregano |
1 teaspoon dried basil |
10 (6 inch) italian sandwich buns, split |
Directions:
1. Place roast in a 5 quart slow cooker.
2. Combine the broth, beer, water, vinegar, soupmix, salad dressing mix, garlic,, oregano, and basil, and pour over roast.
3. Cover and cook on low for 7-8 hours or until meat is tender.
4. Remove meat, when cool enought to handle shred meat, using 2 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.
|
|