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. ---------------------------------------------------------------------------
Nutrition
Ingredients
