Ingredients

Instructions

  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.