Italian Beef Hoagies

1 boneless sirloin tip roast (about 4 pounds), halved
2 envelopes Italian salad dressing mix
2 cups water
16 ounces Hausbeck 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 Hausbeck pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun.