Recipe of the Week

Italian Beef Sandwiches

1 (4.5#) beef tip sirloin roast--cut in half

2 (14.5-oz.) cans beef broth

1 c. water

1/4 c. cider vinegar

1 envelope onion soup mix

1 envelope Italian salad dressing mix

1 garlic clove--minced

1 1/2 tsp. dried oregano

1 tsp. dried basil

10 (6-inch) Italian sandwich rolls--split

Place roast in a 5-qt. slow cooker. Combine the broth, water, vinegar, soup mix, salad dressing mix, garlic, oregano and basil; pour over roast. Cover and cook on low at least 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 meat onto each roll. Serve juices as a dipping sauce.