Auntie Fran's slow cooker Italian beef

2 tablespoons canola oil

1 (4- to 5-pound) pot roast or rump roast

5 links hot Italian sausage

1 teaspoon dried basil

1 teaspoon dried oregano

¼ teaspoon sea salt

1/8 teaspoon black pepper

Pinch of red pepper flakes, fennel seeds, paprika, garlic powder and onion powder

4 large garlic cloves, sliced

1 medium onion, slice

1 large red or green pepper, sliced

1/3 cup hot pepper giardiniera, with oil

1/3 cup pepperoncinis, sliced

Dash of Worcestershire

¼ cup dry white wine

1 cup diced tomatoes

4 to 5 cups beef stock

1 tablespoon cornstarch

Heat a medium-sized skillet, add 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 sausage until well-browned on all sides, then remove to a platter.

Combine all the ingredients for the seasoning mix (basil through onion powder) and when the meat is cool enough to handle, evenly rub the spice mix into the browned roast.

Scatter the garlic, onion, peppers, giardiniera, pepperoncinis, Worcestershire, white wine and tomatoes on the bottom of a slow cooker.

Place the roast on top, then stuff the sausage around the sides.

Add about 4 cups of beef stock or enough to cover the meat but not overflowing. (Reserve the rest to add later, if needed.)

Cover the cooker and set the temperature. If on low, cook for 10 to 12 hours; high will cook the meat in 5 to 6 hours. In either case make sure the meat is tender and can be either shredded or sliced.

Remove roast from slow cooker to serving platter and carefully shred or slice thinly. Add cornstarch to liquid in slow cooker and stir to thicken.

Serve meat on hard rolls and spoon juice in slow cooker over meat, if desired. Top with more giardiniera or the sweet peppers, if desired.

Nutrition facts per serving: 655 calories, 49 g fat, 18 g saturated fat, 157 mg cholesterol, 5 g carbohydrates, 42 g protein, 594 mg sodium, 0 g fiber