Sunday, June 16, 2013

Slow Cooker Italian Beef--like Portillo's

Happy Father's Day!  I am blessed to have my parents with me today.  We will be having BBQ ribs per my dad's request and Lemon Meringue Pie--his favorite.

This was super easy to put together. I cooked it all day last Friday. When we tasted it that night, it was bland, but the recipe said that it tastes better the next day. I was skeptical, but it was true. We LOVED this--just take the 2 days to make this.

Slow Cooker Italian Beef (like Portillo’s)
Posted By: SADILYA


1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon crushed red pepper
1 teaspoon onion salt
3 cups water
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (0.70 ounce) package Italian salad dressing mix
5 lbs rump roast Beth used a 4 # chuck roast

In a medium saucepan over medium high heat, combine the water, salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix. Stir well and bring just to a boil.

Place roast in a slow cooker and pour mixture over the roast.

Cover and cook on low setting for 10 to 12 hours OR high setting for 4 to 5 hours.

Remove bay leaf and slice meat with deli slicer, or thinly with a chef's knife. Beth shredded the meat. Return meat to slow cooker and cook for another 1-2 hours.

Serve on Italian rolls, topped with shredded mozzarella and giardiniera.

Note: This beef is especially good the second day. Refrigerate the beef once you are done with it, then warm it up the next day. The flavors will be even better!

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