Slow Cooker Italian Beef Sandwiches

Total Time
7hrs 5mins
Prep 5 mins
Cook 7 hrs

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 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 Nutrition

  • 4 12 lbs sirloin tip roast (cut in half) or 4 12 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
  • 14 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 12 teaspoons dried oregano
  • 1 teaspoon basil
  • 10 (6 inch) Italian rolls, split


  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.


Most Helpful

delish! This was so easy to make -- actually easy enough my husband made it! When i walked in the house after work, the whole house smelled SO good! It tasted as good as it smelled too! I used some french rolls which we toasted under the broiler and put some swiss cheese on. Thanks for posting! Made for Photo Tag.

Shelby Jo January 09, 2012

Very good sandwiches which we enjoyed. i used a rump roast and instead of beer vegetable broth (outof beef broth). Couldn't be easier! Thanks for sharing!

ellie_ January 31, 2011

I'm not rating this as I haven't tried this recipe. I noticed the measurements for these ingredients were not listed so here they are 1 1/2 tsp dried oregano and 1 tsp dried basil. Hope to try this recipe soon. Thanks for posting. Christine (internetnut)

internetnut February 19, 2009

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