Italian Beef Hoagies 1 (4 pound) boneless sirloin tip roast, halved 2 (.7 ounce) packages Italian salad dressing mix 2 cups water 1 (16 ounce) jar mild pepper rings, undrained 18 hoagie buns, split Place roast in a 5-qt. slow cooker. Combine the salad dressing mix and water; pour over roast. Cover and cook on low for 8 hrs or until meat is tender. Remove meat; shred with a fork and return to slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun. 18 servings
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