Chicago Style Italian Roast Beef

[Highmiles]

For the beef, any 3 pound roast will do, but I usually roast an eye of round to about medium rare. It has a lower fat content.

Sauce:

Start with a 2 packets of aujus gravy. Use some that have a prepare ratio of 1 packet to 2 cups water.

Add your 2 packets and 4 cups of water into a sauce pot.

Add 1 packet of Seven Seas Italian Dressing.

Add one quarter stick of butter.

I usually add any juice left from the roasting pan also.

Heat on simmer.

Slice your beef as thin as you can. I bought an inexpensive meat slicer just for this purpose.

Add the sliced beef to the sauce and cook on low heat, covered, until the meat is tender. Usually 1 1/2 to 2 hours. Longer time = more tender meeat.

Use a good quality sub roll, slice it, and add sauce so it will not be dry. Add meat, and for the real Chicago deal, take tongs and dip the whole sub in the sauce.

You will be amazed how close this will taste to Portillo's.

[Berserker]

What about peppers? Few months ago had this. Good. Greasy, messy, good.

Have try this.

[Red Rider]

We called this "Ox Roast" in my past life. Not too accurate a description, but it was good.

[Q-Dog]

Originally Posted by Highmiles

For the beef, any 3 pound roast will do, but I usually roast an eye of round to about medium rare. It has a lower fat content.

Sauce:

Start with a 2 packets of aujus gravy. Use some that have a prepare ratio of 1 packet to 2 cups water.

Add your 2 packets and 4 cups of water into a sauce pot.

Add 1 packet of Seven Seas Italian Dressing.

Add one quarter stick of butter.

I usually add any juice left from the roasting pan also.

Heat on simmer.

Slice your beef as thin as you can. I bought an inexpensive meat slicer just for this purpose.

Add the sliced beef to the sauce and cook on low heat, covered, until the meat is tender. Usually 1 1/2 to 2 hours. Longer time = more tender meeat.

Use a good quality sub roll, slice it, and add sauce so it will not be dry. Add meat, and for the real Chicago deal, take tongs and dip the whole sub in the sauce.

You will be amazed how close this will taste to Portillo's.

Jim, that sounds AWESOME!

[y2k king]

another entry to my collection.

[Highmiles]

Gosh - glad you guys liked it.

[hornrocker]

I don't suppose you'd


















































send me a sammich?

[Q-Dog]

The OL is on a mission to the store.
She's got the list.....

I'm gonna call her and have her pick up the pace...I'm gittin' hongry ova here.

This diet can take a hike for today!

Been in contact with Highmiles...he gave a few secret pointers.....

Man-oh-man........I can't wait!

[Highmiles]

Enjoy.

It's on my menu today too.

[Q-Dog]

Big thums up on this recipe.
Everyone loved the sandwiches!!!!!

[Q-Dog]

Bump.


....I'm makin' this again, and headed to the sto' to get what I need soon.

[why_me]

Chicago Bike Show. I'm getting me some Portillo's again this year. Can't wait.

[Berserker]

Last time I had one, my rump roast burned from the peppers, I really didn't like that feeling.

[Thorns]

Thanks Highmiles!

Thorns

[Big Tom]

Originally Posted by why_me

Chicago Bike Show. I'm getting me some Portillo's again this year. Can't wait.

Come tomorrow for Toys For Tots and get some. It might be discontinued for 2009.