Slow Cooker Italian Beef Sandwiches

Place roast in a 5 quart slow cooker.

Combine the broth, beer (or additional broth), water, vinegar, soup mix, salad dressing mix, garlic, oregano, and basil; pour over roast.

Cover and cook on low for 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 shredded meat onto each roll.

Serve juices as a dipping sauce.