Portillo's Italian Beef

By mrsstein1

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

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.