3 pounds sirloin tip roast 2 (1 ounce) packages dry Italian salad dressing mix 1 cup beef broth 1 large onion, sliced into rings 1 (16 ounce) jar pepperoncini peppers Hoagie Rolls shredded Mozarella cheese Place the roast into a slow cooker, and season with Italian dressing mix. Add the broth, onions and peppers, juice and all. Cover, and cook on low for 8 to 10 hours. Remove the roast from the slow cooker and slice thinly, place the slices back in the broth. Keep slow cooker on low to keep warm. If you prefer your beef shredded, cook your beef until falling apart and then shred with two forks. Serve on Hoagie Rolls and top with shredded Mozarella cheese. |
