Ingredients
1 boneless beef rump roast or bottom round roast (2 pounds), halved1 boneless beef chuck roast (2 pounds), halved1 beef sirloin tip roast (1 pound)2 tablespoons canola oil2 cups water1 medium onion, chopped4 garlic cloves, minced2 envelopes Italian salad dressing mix1 envelope zesty Italian salad dressing mix1 envelope (0.87 ounce) brown gravy mix1 to 2 tablespoons crushed red pepper flakes1 tablespoon Italian seasoning2 teaspoons Worcestershire sauce16 hoagie buns, splitOptional: Sliced provolone cheese and giardiniera
Preparation
In a large skillet, brown each roast in oil on all sides. Drain. Transfer meat to a 7-qt. slow cooker. Combine the water, onion, garlic, salad dressing and gravy mixes, pepper flakes, Italian seasoning and Worcestershire sauce; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.
Remove beef; cool slightly. Skim fat from cooking juices. Pour juices into a large bowl. Shred beef with 2 forks; add to bowl. Using a slotted spoon, place 1/2 cup on each bun. Top with cheese and giardiniera if desired.
