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1
Combine salt, pepper, garlic powder, onion power. Coat your roast with the seasonings.
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2
Brown the pot roast over medium heat in pan. Brown on all sides (should take 5-7 minutes total). Do not clean your pan yet!
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3
Add sliced raw onion to bottom of crockpot. Place browned meat into crockpot too.
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4
In pan you just browned the meat in, add tomato sauce, balsamic vinegar, and beef stock. Simmer for 10 minutes or until reduced by half. Pour sauce over roast in crock pot. Juice should come partially up the roast but not cover it. As it cooks, the roast will release more juice.
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5
Cook on low for 6-8 hours.
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6
Remove roast from crockpot and lightly shred with a fork. Save all the juice from the crockpot to use in your gravy!
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7
In a pan over medium-low heat, melt butter and whisk in flour. Cook on low for several minutes, whisking continuously until your rue is a golden brown color.
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8
Deglaze the pan with your red wine. Make sure you continuously whisk!
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9
Add in your roast juices 1 cup at a time. I typically end up adding about 3 cups of the liquid. Bring gravy to a low simmer and continue whisking. Simmer for 4-5 minutes until desired consistency.
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10
Top your roast with the gravy and enjoy! I put mine on a toasted ciabatta roll. YUM!
