Portillo's Italian Beef
By mrsstein1
Rate this recipe
4/5
(41 Votes)
Ingredients
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion salt
- 3 cups water
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 1.70 ounce package Italian Salad dressing mix
- 5 pound Rump roast
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 orange bell pepper slice
- 1 yellow bell pepper sliced
Details
Servings 4
Preparation
Step 1
In a medium sauce pan over medium 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.
Place the peppers in the slow cooker.
Cover and cook on low setting for 10 to 12 hours or high for 4 to 5 hours/
Remove bay leaf and shred meat with a fork.
Serve on crusty rolls.
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