- 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. Yield: 18 servings.
- 1 beef sirloin tip roast (4 pounds), halved
- 2 envelopes Italian salad dressing mix
- 2 cups water
- 1 jar (16 ounces) mild pickled pepper rings, undrained
- 18 hoagie buns, split