Anyone who grew up in or near the vicinity of Chicago knows the greatness that is Portillo’s. The hot dogs, the chocolate cake (!), and of course… The beef. While we sadly don’t own a meat slicer and therefore can’t truly replicate a Portillo’s beef, this comes pretty darn close. This past Friday was allegedly “Region Day” (pretty sure that’s a Region created event, but according to Facebook Indianapolis folks were getting in on the celebration as well), so what better excuse that to whip up a region favorite. Plus it’s a crockpot recipe, so you get to smell the deliciousness simmering all day long. Just don’t be like us- make sure you have some giardinara or even pepperoncinis on hand when you make these to really make them stand out, along with some good French bread or Italian rolls and cheese. Make these ASAP and make your mouth happy!
- 5 lbs top round roast
- 3 cups beef broth
- 1 packet Italian dressing mix
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp parsley flakes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp onion salt
- 1 bay leaf
- Provolone or mozzarella cheese slices
- Giardinara/pepperoncinis/sport peppers
- Loaf of French bread or Italian rolls
Line crockpot with liner if using. Add roast to crockpot. Pour the broth into a small saucepan over medium-high heat. Stir in all of the spices.
The smell of this concoction should be enough to make the drooling start.
Bring mixture to a boil, then remove from heat. Pour over your awaiting roast.
Yaaaaaaas. Set to cook on low for 8-10 hours or high for 4-5 hours. Remove bay leaf and shred meat. Broil cheese onto bread if desired. Add meat to bread and garnish with peppers (if you’re not a bonehead and remembered them. Still kicking myself here!). Finish with a Miller Lite for a true Region experience. 😜
Recipe barely adapted from Food.com.