To make slow-cooker Italian beef, combine 3 cups of water, 1 bay leaf, and 1 teaspoon each of salt, black pepper and dried basil in a saucepan on the stove. Add 1 teaspoon each of dried oregano, onion salt, dried parsley, garlic powder, and 1 package of dry Italian dressing mix. Stir, and bring the mixture to a boil. Pour the sauce over a beef roast in the slow cooker. Cover, and cook on low for 10 to 12 hours.
Create Italian beef for sandwiches by cutting a 4-pound sirloin roast in half and placing it in a slow cooker. Add 1 14 1/2-ounce can of beef broth and 1 12-ounce can of beer to the slow cooker. Pour 1 cup of water, 1/4 cup of cider vinegar, 1 envelope each of dry onion soup mix and dry Italian dressing mix, and 1 clove of minced garlic to the slow cooker. Add 1 1/2 teaspoons of dried oregano and 1 teaspoon of dried basil. Cover, and cook on low for eight hours or until the meat is tender and shreds easily with a fork.
Remove the roast from the slow cooker, and shred the meat. Return the meat to the slow cooker, heat through, and serve on rolls with the juices on the side for dipping.