Grind the mixture in a food grinder with the coarse attachment. Grinding isn’t absolutely necessary, but I recommend it. Grinding gives it a soother consistency that is aerated allowing more of the flavors of the sauce to be absorbed. Press the seitan into a plastic tub that is about 2 inches in diameter smaller than your crock pot and refrigerate over night. Pour a quart of your favorite tomato or marinara sauce in the crock and add 2 cups of cold water. Flip the seitan out of the tub and gently lower it into the sauce. Cook on high for about an hour then reduce to low for another 6 – 8 hours. The easiest way to remove the roast from the crock is to steady it with a kitchen fork or tongs and cut onto quarters with a sharp French knife.