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 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”
7hrs 5mins
10 sandwiches

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.

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