or ‘Friendship’ Sandwiches
Serves 6 to 8. Recipe is by Jan Wilson.
1 (0.7-oz.) pkg. Good Seasons Italian dressing mix
1 (1-oz.) pkg. au jus gravy mix
1 (10¾-oz.) can beef broth
1¾ tsp. dried minced onion
½ tsp. paprika
½ (10¾-oz.) can water
¾ tsp. salt
1⁄8 tsp. pepper
½ tsp. ground oregano
½ tsp. dry mustard
1⁄8 tsp. garlic powder
1 tsp. crushed red pepper
1 (4- to 5-lb.) sirloin tip roast
1. Mix all seasonings, water and broth in slow cooker and add in sirloin tip roast. Cook on Low 8 to 10 hours, or until fork tender. If you have a slow cooker that has a medium setting, as Wilson does, set on Medium for 6 to 8 hours.
2. Remove meat from pot, cool slightly and cut across the grain into small pieces. Return to slow cooker.
3. Serve on favorite bread. Wilson prefers Pepperidge Farm Hot ‘N Crusty Twin Loaves. Slice bread lengthwise and bake according to package directions.
4. Spread both sides of bread with mayonnaise and add a slice of Provolone cheese. Remove meat from pot with a slotted spoon and add to sandwich. Serve with a small bowl of gravy on the side.