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1 Trim any visible fat from beef. Cut beef into 4 pieces; place in 4- to 5-quart slow cooker. Top with onion and dressing. Cover; cook on Low heat setting 10 to 12 hours (or on High heat setting 5 to 6 hours) until beef is tender.
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2 With slotted spoon, remove beef and onion from cooker; place on cutting board. Cool slightly. Shred beef, using 2 forks. Reserve 1 cup liquid in cooker. (If desired, reserve remaining liquid to serve with sandwiches for dipping. To serve, heat liquid in small saucepan over low heat until hot.)
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3 Return shredded beef and onion to liquid in cooker. Add vinegar; stir well. Cover; cook on High heat setting 10 to 15 minutes or until heated.
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4 To serve, spoon about 1/2 cup beef mixture in each bun; top with cheese, roasted peppers and basil.
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