My mom and step-dad recently took a trip to Chicago and they raved about Portillo’s Hot Dogs and Italian Beef on Facebook. A friend of my mom’s sent her a slow cooker recipe for their Famous Italian Beef. It is so good. It’s awesome on toasted italian rolls with provolone or mozzarella melted on top. Here’s a pic to get your taste buds amped up and then we’ll get into the recipe. I’m craving it again just typing up this post!
What you’ll need:
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
3 cups water
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf
1 (2/3 ounce) pkg Italian salad dressing mix
5 lb Rump Roast (I often use a 2-2 1/2 pound roast and we still have a ton of leftovers)
Directions:
In a medium saucepan over medium high heat, combine the water, salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and dressing mix. Stir well and bring just to a boil.
Place roast in slow cooker and pour mixture over the roast. Cover and cook on low for 10-12 hours (or high for 4-5 hours). I always think things are more tender cooked on low though.
Remove bay leaf and shred with a fork. I don’t even take it out of the slow cooker since it’s so easy to shred.
Serve on toasty Italian rolls with the cheese of your choice.
Enjoy!
