Slow Cooker Italian Beef Sandwiches - cooking recipe

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

Preparation

Place roast in a 5 quart 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.