Slow Cooker Italian Beef Sandwiches

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

• Ready In: 7 hrs 5 mins
• Serves: 10
• Yields: 10 sandwiches

Ingredients

• 4 1⁄2 lbs sirloin tip roast (cut in half) or 4 1⁄2 lbs  chuck roast (cut in half)
• 1 (14 1/2ounce) 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 (1/3ounce) 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.