crockpot italian beef

anyone reading this from the chicagoland is probably thinking "i don't want to read this unless its a copycat portillo's beef recipe." well, thats exactly what i was googling when i found this recipe. we live in the vicinity of a portillo's so we don't have to go without it, but i always like to try to create our fast food favorites at home for a fraction of the price. i have never actually done this recipe exactly as i found it, so i cant say that it tastes exactly like portillos, but its still pretty good. i will list the recipe exactly as i found it and then what i left out or changed alongside it.

italian beef sandwiches

1 tsp salt (i don't use salt in almost any of my cooking so i omitted it)
1 tsp black pepper
1 tsp oregano
1 tsp dried basil
1 tsp onion salt (i used onion powder)
3 cups water ( i dont think that this amount is right for this recipe so it may be more. i used 3 cups beef broth and 2 cups water)
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf
1 package italian salad dressing mix
5 lbs rump roast (i used sliced roast beef from the deli)

in a medium saucepan over medium heat combine water, salt, pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf and salad dressing mix. stir well and bring to just a boil. ( i skipped this step completely and just added all the ingredients in the crockpot)

place roast in slow cooker and pour mixture over roast.

cover and cook on low for 10 to 12 hours or high for 4 to 5 hours. (since the roast beef that i got was already cooked, i cooked it on low for a couple hours just to heat)

remove bay leaf and shred meat with fork (since it was already presliced i didn't have to shred the beef)

serve on italian rolls.