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Italian Beef Hoagies
1 boneless sirloin tip roast, (about 4 lbs.) halved
2 envelopes Italian salad dressing mix
2 C. water
1 jar (16 oz) mild pepper rings, undrained
18 hoagie buns, split
Place roast in a 5 qt. slow cooker
Combine salad dressing mix with 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 and heat through
Spoon 1/2 C. meat mixture onto each bun.
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