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rump roast sausage canola oil onion red peppers hot pepper pepper Worcestershire sauce white wine tomato beef stock cornstarch basil oregano salt black pepper red pepper fennel
Viewed: 23 - Published at: 3 years agoIngredients
- 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
- 13 cup hot pepper giardiniera with oil
- 13 cup pepper, oncis sliced
- 1 dash Worcestershire sauce
- 14 cup dry white wine
- 1 cup diced tomato
- 4 -5 cups beef stock
- 1 tablespoon cornstarch
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 14 teaspoon sea salt
- 18 teaspoon black pepper
- 1 pinch red pepper flakes
- 1 pinch fennel seed, paprika, garlic powder and onion powder
Method
- 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 saute the Italian sausage links until well browned on all sides then remove to the platter.
- 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.
- 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.)
- 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.
- 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.
