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1 teaspoon red pepper flakes
Combine first 4 ingredients and rub on roast. Let sit while doing gravy.
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/crockpot 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 shred meat with a fork. Serve on Italian or Pesach rolls.
Note:
Posted by Cynde Sawyer
Nutritional Info Per Serving: N/A
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon fresh ground pepper
1 teaspoon salt
1 teaspoon ground 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 7-ounce package Italian salad dressing mix
1 5-pound beef roast, trimmed
Portillo's restaurant, in Chicago, are famous for their beef sandwiches. This would be one of those dishes you could make for your family and freeze leftovers for another meal.