Cut a couple of garlic cloves into slivers. Using a sharp paring knive, poke holes in the roast and peg with garlic slivers (at least a dozen). Mix soy sauce, worcestershire, 1 1/2 cups vegetable stock, hot sauce, thinly sliced garlic cloves and a generous grinding of pepper. Place roast in large zip-loc freezer bag, add mixture, squeeze out air, seal, and place in refrigerator overnight.

Apply generous coating of beef rub, using a cast iron dutch oven lay down a bed of the vegetables and pour remaining carton of vegetable stock until nearly covered. Preheat kamado style cooker (Big Green Egg, Kamado Joe, etc.) or a WSM charcoal smoker to 275F and place dutch oven on grate. When the roast reaches 175F internal temp (Approx. 5 hours) its time to start the mushroom gravy/sauce. Mix butter and flour to create a roux, add 1 cup of drippings from the dutch oven slowly to prevent clumping. Add pepper and salt to taste. Preheat a cast iron skillet, add a little butter or olive oil and lightly fry up fresh sliced cremini mushrooms (or even better, grill them to bring out some great flavor!) and add to gravy/sauce. Collect another cup of drippings and mix in the red wine. Simmer on low heat.

When the roast reaches 185F internal, remove from cooker and cover. Collect another 1/2 to 1 cup of dripping after the roast has rested for 20 minutes to a half hour and add to gravy/sauce. Serve roast thinly sliced with gravy and vegetables from the dutch oven. Through the magic of barbecue, they now taste like beef! The beef tastes like magic! Win/win!