Wednesday, September 28, 2011

Nancy's Recipe Box......Italian Beef Hoagies


  • 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.
18 Servings
Prep: 25 min
Cook: 8 hours


  • 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

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