Place roast in a 5 qt. slow cooker. Combine the broth, beer, 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 2 forks. Return to slow cooker and heat through. Using a slotted spoon, spoon shredded meat onto each roll. Serve juices as a dipping sauce.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.