- 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 hours 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.