Monday, September 28, 2009

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.

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