Italian Beef Sandwiches

4 lb Boneless beef sirloin or rump roast
1/2 cup Water
0.7 ounce envelope Italian dry salad dressing mix
2 tsp dried Italian seasoning, crushed
1/2  to 1 tsp Crushed red pepper
1/2 tsp Garlic powder
10-12 Hoagie bun, kaiser roll or bun
Provolone slices

Trim fat from beef; cut the meat into 2-3 inch pieces.  Place pieces of meat in a slow cooker.  In a small bowl, stir together the water, salad dressing mix, Italian seasoning, crushed red pepper and garlic powder; pour over meat.  Cover and cook on low heat setting for 10 to 11 hours or on high heat setting for 5 to 5 1/2 hours.

Remove the beef from cooker with a slotted spoon, reserving the cooking juices.  Using two forks, pull meat apart into shreds.  To serve, fill buns with  meat and, if you like assorted toppings.  If you like place sandwich filling with cheese and place sandwiches on two large baking sheets; broil sandwiches, one pan at a time, 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. 

Strain cooking juices through a fine mesh sieve.  Drizzle each sandwich with some of the strained juices to moisten.  If you like serve remaining cooking juices for dipping.