3	lbs.	beef tip roast - boneless
1	tsp.	salt
1	tsp.	mixed herbs - dried
1/2	tsp.	pepper
2	cloves	garlic
1	cup	balsamic vinegar

Spray 12 inch skillet with cooking spray; heat over medium high heat. Cook beef in skillet about 5 minutes, turning once, until brown. Sprinkle with salt, herbs and pepper.

Place garlic in slow cooker; place beef on garlic. Pour vinegar over beef. Cover and cook on low heat 6-8 hours, or until beef is tender. Reserve 3/4 cup of beef juices.

serve one-third of the beef (mashed potatoes and broccoli go well).

Cut remaining beef into thin slices. Place 2 cups sliced beef in each of two freezer containers. Add 1/2 cup reserved juices to one container for Italian Beef Sandwiches, and 1/4 cup juices to the other container for Beef and Broccoli Stir Fry. Cover and refrigerate or freeze. To thaw, place container in refrigerator for about 8 hours.