-
1
Heat a medium sized skillet, add the canola oil and brown the roast for 4 to 5 minutes on all sides then remove to a serving platter.
-
2
In the same oil saute the Italian sausage links until well browned on all sides then remove to the platter.
-
3
.
-
4
Combine all the ingredients for the seasoning mix and when the meat is cool enough to handle, evenly rub the spice mix into the browned roast.
-
5
Using a slow cooker, scatter the garlic, onion, peppers, Worcestershire, white wine and tomatoes over the bottom of the cooking chamber.
-
6
Place the seasoned meat directly on top of the vegetables, then stuff the sausage links on either side of the roast.
-
7
Carefully add about 4 cups of beef stock to the crock pot just enough to cover the meat but not overflowing.
-
8
(Add enough that you feel comfortable with in cooking and reserve the rest to add later if needed.)
-
9
Cover the cooker and set the temperature to low or high.
-
10
Low will cook the meat in about 10 to 12 hours, whereas high will cook the meat in 5 to 6 hours or until the meat is tender and can be either shredded or sliced.
-
11
To serve the beef, remove the roast from the casserole to a serving platter and carefully shred or thinly slice.
-
12
Return the meat back to the casserole, re-season if necessary, then using a kitchen tong equally divide on to some hard rolls and serve with some sweet peppers or giardiniera.
