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Copycat Portillo's Italian Beef


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Rate this recipe 3.8/5 (240 Votes)


  • 5 lb. rump roast
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. onion salt
  • 3 C. water
  • 1 pkg. Italian salad dressing mix
  • 1 cube beef bullion
  • one sprig fresh oregano
  • 1 sprig fresh basil
  • 2 cloves of fresh garlic


Servings 12
Preparation time 15mins
Adapted from


Step 1

In a saucepan over medium high heat, combine the water, salt, black pepper, oregano, basil, onion salt, garlic and salad dressing mix.

Stir well and bring to a boil.

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

Cover and cook on low for 10 to 12 hours.

Shred meat with a fork.

Serve on rolls.


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