Shredded Italian beef served on hoagie rolls with peppers and melted provolone. Classic Chicago flavor, slow-cooked for convenience.

Ingredients

• 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

Directions

1. 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.
2. 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.