Italian Beef Hoagies

1 boneless sirloin tip roast (about 4 pounds), halved
2 envelopes Italian salad dressing mix
2 cups water
1 jar (16 ounces) mild 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 pepper rings; heat through. Spoon 1/2 cup meat mixture onto each bun. Makes 18 servings.