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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 18 |
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You'll need just five ingredients to feed a crowd these tender tangy sandwiches. On weekends, I start the roast the night before, so I can shred it in the morning, says Lori Piatt of Danville, Illinois. Ingredients:
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 |
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 8-10 hours or until meat is tender.
2. Remove meat; shred with two forks and return to the slow cooker. Add pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun. Yield: 18 servings.
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