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1
In a saucepan, bring the beef stock to a simmer; allow to simmer until it has reduced to 1/2 cup.
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2
Set aside.
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3
Place onions and carrots in the bottom of the slow cooker.
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4
Trim as much fat as possible from the roast and trim it as necessary to fit in the slow cooker.
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5
In a small bowl, combine salt, pepper, garlic powder, parsley, cayenne and thyme.
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6
Rub each side of the roast well with the seasoning mixture.
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7
Meanwhile, heat a heavy pan with the oil over high heat.
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8
Brown the roast well on both sides.
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9
When thoroughly browned, remove from the pan and place in the slow cooker on top of the vegetables.
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10
Pour the water into the pan to deglaze it.
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11
Add this to the beef broth, along with the balsamic vinegar and tomato sauce.
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12
Pour mixture over the beef and vegetables in the slow cooker.
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13
Cook on low for 6-8 hours or until meat is tender.
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14
Remove the meat and vegetables from the slow cooker and cover with foil to keep warm.
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15
Pour the liquid into a saucepan (if desired, use a fat separator to remove some of the fat before doing so); bring to a simmer and reduce by 1/3.
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16
Serve the sauce with meat and vegetables.
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17
If desired, you can thicken the sauce with a slurry of cornstarch and water to make a gravy.
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18
Recipe adapted from Kalyns Kitchen.
