Italian Beef Sandwiches

I made this for my daughter's christening. It was so easy and turned out to be a nice dish to serve afterwards.

1 Beef tip sirloin roast (4 1/2 pounds), cut in half

1 can (14 1/2 oz beef broth

1 can (12 oz.) beer or additional beef broth

1 cup water

1/4 cup 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 Italian sandwich rolls (6 inches), split

Place roast in 5 qt. 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 dipping sauce.