1 2-3 lbs. sirloin tri-tip roast
2 tablespoons Stubb’s Beef Spice Rub*
1 large onion, peeled and quartered
1 14 oz. can of beef broth
¾ cup Stubb’s Beef Marinade
1 cup of water
6 hoagie rolls
6 slices provolone cheese
Special Equipment: Slow Cooker
Coat the tri-tip roast with Stubb’s Beef Spice Rub on all sides and place in the slow cooker. Place the onion quarters around the beef roast. Pour broth, Beef Marinade, and water over the roast. Cook on high for 5 hours.
Remove the roast from the slow cooker and shred the beef, keeping the broth in the pot. Return the shredded beef to the broth and cook for an additional 1-2 hours on low.
Assemble sandwiches by filling the hoagie rolls with beef and topping with cheese slices. Serve with broth on the side for dipping.
* As an alternate to Stubb’s Beef Rub, use a mixture of paprika, salt and pepper.