This recipe makes enough tender, tangy sandwiches to feed a crowd. On weekends, I start the roast the night before, so I can shred it in the morning.
—Lori Piatt, Danville, IL
Prep: 25 min. • Cook: 8 hours Makes: 18 servings
1 beef sirloin tip roast (4 lbs.), halved
2 envelopes Italian salad dressing mix
2 cups water
1 jar (16 oz.) mild pickled pepper rings, undrained
18 hoagie buns, split
1. Place beef roast in a 5-qt. slow cooker. Combine Italian salad dressing mix and water; pour over the roast. Cover and cook on low for 8-10 hours or until the meat is tender.
2. Remove the roast; shred with two forks and return the meat to the slow cooker. Add the pickled pepper rings and heat through. Spoon 1/2 cup of the meat mixture onto each bun.
1 sandwich: 346 cal., 9g fat (4g sat. fat), 53mg chol., 674mg sod., 39g carb. (8g sugars, 2g fiber), 26g pro.