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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 10 |
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The most amazing recipe I've ever tasted away from Chicago!!! Ingredients:
1 pot roast or 1 rump roast |
5 links hot italian sausage |
2 tablespoons canola oil 4 large garlic cloves, sliced |
1 medium onion, sliced |
1 large red peppers or 1 green pepper, sliced |
1/3 cup hot pepper giardiniera with oil |
1/3 cup pepper, oncis sliced |
1 dash worcestershire sauce |
1/4 cup dry white wine |
1 cup diced tomato |
4 -5 cups beef stock |
1 tablespoon cornstarch |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon sea salt |
1/8 teaspoon black pepper |
1 pinch red pepper flakes |
1 pinch fennel seed, paprika, garlic powder and onion powder |
Directions:
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. In the same oil sauté the Italian sausage links until well browned on all sides then remove to the platter. .
2. 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.
3. Using a slow cooker, scatter the garlic, onion, peppers, Worcestershire, white wine and tomatoes over the bottom of the cooking chamber. Place the seasoned meat directly on top of the vegetables, then stuff the sausage links on either side of the roast. Carefully add about 4 cups of beef stock to the crock pot just enough to cover the meat but not overflowing. (Add enough that you feel comfortable with in cooking and reserve the rest to add later if needed.)
4. Cover the cooker and set the temperature to low or high. 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.
5. To serve the beef, remove the roast from the casserole to a serving platter and carefully shred or thinly slice. 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.
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