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Shredded Beef Sandwiches 1 boneless sirloin tip roast (about 2-2 1/2 pounds), halved 1 envelope Italian salad dressing mix 1 cup water 8-10 slices low-fat Swiss cheese (one slice per sandwich) 2 large tomatoes, diced 16-20 slices Wonder Texas Toast or regular white bread, toasted. Place roast in a crock-pot. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8-10 hours, or until meat is tender. Remove meat from pot; shred, and return to pot. To assemble sandwiches, place 1 slice Swiss cheese on 1 slice bread. Top with 1/2 cup shredded beef and diced tomatoes. Shredding Meat: Remove cooked meat from pan with a slotted spoon if necessary. Place meat in a shallow pan. With two forks, pull meat into thin shreds. Return shredded meat to the pan to warm or use as recipe directs. Serves 8-10 Nutritional Analysis Per Serving: 1/2 cup serving -- 345 calories; 21 g. protein; 43 g. carbohydrates; 10 g. fat; 2 g. fiber; 583 mg sodium; 24 mg cholesterol