Chicago Italian Beef

3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 sprig fresh oregano
1 sprig fresh basil
1 teaspoon onion salt
2 cloves fresh garlic
1 beef bouillon cube
1 (1-ounce) package Italian salad dressing mix
1 (5-pound) rump roast
1 rib celery, chopped
1 small onion, chopped
1/2 red bell pepper, sliced
1 package mushrooms, sliced
Italian rolls, toasted

In a saucepan over medium-high heat, combine water, salt, black pepper, oregano, basil, onion salt, garlic, bouillon cub and salad dressing mis. Stir well; bring to a boil. Place roast in a slow cooker; pour mixture over roast. Cover; cook on low 10 to 12 hours. In a small skillet, saute celery, onion, bell pepper, and mushrooms. Shred meat with a fork; serve on italian rolls topped with sauteed vegetables.

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Chicago Italian Beef recipe from: Eat & Explore Illinois Cookbook

Eat & Explore Illinois Cookbook

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