6 pound Sirloin Tip roast, rubbed with a packet of Italian dressing mix and salt and pepper.
In the foil pan: 5 onions, 2 green peppers, 2 packets of Italian dressing mix and a box or two of beef broth.
(these are old photos, I make this about once a month)
Smoked with hickory pellets for 1.5 hours at 180º then finished at 250º (pulled at 145º internal)
I put roast in fridge for 2 hours and the onions, broth and last packet of Italian dressing mix went into crock pot on high.
Shaved the beef paper thin on the slicer and put it into crock pot for a few hours on low, added more broth to cover beef.
The longer you leave it in the crock pot the more it will fall apart, the finished pic in the crock pot is as far as I have ever let it go. Depends on if you like bigger slices or smaller pieces.
I usually save some of the slices for regular roast beef sandwiches.
Used the bread machine to make the hoagie dough, sliced it into 6 rolls and let it rise for 20 minutes, bakes at 400º for 25 minutes.
I should have made 4 rolls they were a little small.
I didn't have any Girardiniera so just a few peppers and some Provolone cheese.
Fold and eat!