This isn't typical roast, sliced Italian style beef - it's more of a pulled pork version but with classic Italian beef flavor! So - if you're jonesin' for Portillo's, this might do the trick!!
Take a roast beef (I use round), approx. 4#, and cut it into a few 1-1/12" slices. In hot olive oil, brown the meat on all sides.
To the meat (photo below) add a couple celery stalks, a large chopped onion, a cup of chopped green pepper, 1/2 tsp. seasoned salt, 1/4 tsp. of salt, 1/2 tsp. black pepper, 1 tsp. oregano, 8 cloves of chopped garlic, 2 Tblsp. beef 'base' (bouillon paste in a tub, Jamesons or GFS brand is good), 1/4 cup olive oil and enough water to JUST cover the meat. If you like heat - shake in a little cayenne or a shake of crushed red pepper OR a spoonful of hot giardiniere. Stir. Bring the liquid to a boil and then lower the temp. to med-low - enough to keep simmering without boiling heavily.
Keep covered and let it cook for 2- 2-1/2 hrs. Check periodically (every half hour) to make sure there's enough liquid, adding a little more water if necessary to keep the meat pretty well covered. When checking, test for seasonings (add S&P if needed - I usually add more pepper) . All the vegs will have cooked down at this point (after 2+ hrs).
Test the meat - if it shreds apart easily, remove from the heat onto a countertop. Carefully pour out half the liquid into a container and reserve it. and continue to shred apart the meat. Otherwise continue simmering for another 30-60 minutes. Once the meat is shredded, add the reserved liquid until it's as juicy as you like.
When the meat is done and completely shredded, it's ready to put onto Italian bread, along with sauteed green peppers and giardiniere, if you like that. Or top it with shredded cheese and run it under the broiler for a few seconds.
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