LaGrotta's Italian Beef Sandwiches

Source: Honolulu Advertiser - Island Life

Cut a boneless, 4-pound sirloin tip or other beef roast into six or nine chunks. Put beef into a slow cooker with 1 3/4 teaspoons dried basil, 1 1/2 teaspoons garlic powder, 1 1/2 teaspoons oregano, 1 1/4 teaspoons salt and 1 1/4 teaspoons black pepper. Add half a cup of water, 1 large, thinly sliced onion and a 16-ounce jar of pickled pepper rings, including liquid. Stir well. Cover and cook on low eight to nine hours, until beef shreds easily. Refrigerate until needed. For party, reheat beef mixture and serve strained beef on hoagie rolls topped with melted mozzarella. Makes 10 to 12 sandwiches.