Italian Beef Hoagies 1 boneless sirloin tip roast (about 4 pounds), halved 2 envelopes Italian salad dressing mix 2 cups water 1 (16 oz) jar 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 1/2 cup meat mixture onto each bun. Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page