"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Portillo's Italian Shredded Beef Recipe

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This recipe for Portillo's Italian Shredded Beef, by , is from Ladies of Harley Cruisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Ann Olinger


1 tsp salt
1 tsp ground black pepper
1 tsp ground oregano
1 tsp dried basil
1 tsp onion salt
3 cups water
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf
1 (2/3 ounce) package Italian salad dressing mix
5 lbs inside round roast (cap on) (I've also used bottom round)
3 cubes of Bouillon
1 jar drained Hot Giardiniera (we buy Marconi Hot Giardiniera, 16 oz from World Market)

In a medium saucepan, over medium high heat, combine the water, salt, ground 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.

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.

Add drained Giardiniera

Serve on Italian Rolls.

Freeze leftovers!

Personal Notes:
Personal Notes:
"Portillo's Restaurants", 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. Almost like being in Chicago!




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