Italian Beef Hoagies

SUBMITTED BY: Lori Piatt

"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."

PREP TIME	25 Min
COOK TIME	8 Hrs
READY IN	8 Hrs 25 Min

SERVINGS & SCALING

Original recipe yield: 18 servings

USMETRIC

About scaling and conversions

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

READ REVIEWS (10)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Nov. 8, 2006 by LOVETOCOOK30

Excellent!! I used 1-1/2 pounds of sirloin, so only needed one-half amount of water and one packet of Italian seasoning. After slow cooking for 8 hours, the meat shredded so well! My hubby loved it, and will definitely be making this again!!

4 users found this review helpful

Reviewed on Mar. 2, 2008 by JUDY66

This was really simple and tasted great. I added the pepper rings in and was worried about people not liking them because of the peppers however once the peppers sat in the crock pot a while, you could hardly taste them. I also added in some onions. Next time I will add more peppers.

1 user found this review helpful

Reviewed on Dec. 21, 2007 by carol1971

This turned out awesome. I picked up a powdered mix of au jus for dipping along with the gravy. Everyone ate it up.

1 user found this review helpful

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