2poundsboneless sirloin top roast(substitute any lean cut of beef such as eye of the round, top round, lean stewing beef or even lean chuck roast - anything you would use for pot roast should work well)
1envelope(0.6 ounces) dry Italian salad dressing mix
8ouncesmild pepper rings, undrained
Ideal slow cooker size: 4-Quart.
Trim any excess fat from the roast and place it in the slow cooker.
Stir together the salad dressing mix and water and pour over the roast.
Cover and cook on LOW for 8 hours, or until the meat is fork tender.
Remove the meat. Shred it with 2 forks and place it back in the cooker.
Add the pepper rings and their juices. Cover and cook until the peppers are heated through.