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alecmieras
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Generously grease the bowl of your slow cooker. Set aside
In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.
In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.
Put the roast in the container of your slow cooker and coat it in the olive oil either with your hands or a silicone pastry bruch.
Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
Pour the sauce over roast and turn your slow cooker onto low.
Cook on low for 8-10 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.
Shred and continue cooking on low for another 1 hour.
Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do not pour it down the drain)!
Transfer sauce to a saucepan and whisk in 1 Tablespoon cornstarch.
Cook on medium heat until sauce becomes thick.
Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!