Generously grease the bowl of your slow cooker. Set aside
Make the rub:
In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.
Make the sauce:
In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.
Putting it together:
Coat the roast in 1 TBS olive oil (I spread it around with my hands). Set in your slow cooker.
Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
Pour sauce over roast and turn your slow cooker onto low.
Cook on low for 8-12 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 TBS tapioca flour or arrowroot powder.
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!
Eat and enjoy!
I always start cooking this roast at night before I go to sleep so that I can be sure it has adequate time to cook well. Nothing worse than rushing a roast! ;) If you cook the roast overnight, be sure to check the meat after 9 hours. If it's ready, shred it and transfer the meat to a 9x9" baking dish or a casserole dish with a lid! Add a little bit of the reserved liquid, and store the meat, covered, in the fridge until it's almost time to eat.Keep the sauce covered in a small saucepan to thicken and warm close to dinner! Then when you're ready to eat simply warm the meat, covered, in the oven at about 325 degrees until it's warmed through!