ITALIAN BEEF HOAGIES
1 boneless sirloin tip roast (about 4 lbs.) halved
2 envelopes Italian salad dressing mix
2 cups water
1 jar (16-oz.) 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 ½ cup meat sauce mixture on to each bun.
Yield: 18 servings.
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