1 tablespoon olive oil
1 14.5 oz. can 50% less sodium beef broth (approx. 2 cups)
1/2 cup quality balsamic vinegar
1/3 cup reduced sodium soy sauce
1 cup ketchup
1/2 cup honey
1/2 cup packed brown sugar
1 tablespoon Dijon mustard
3 tablespoons dry minced onion
1 tablespoon beef bouillon
1 tsp EACH garlic powder, dried oregano, dried basil
1/2 teaspoon smoked paprika
1/4 teaspoon pepper plus more to taste after cooking
1/4-1/2 teaspoon red pepper flakes
1 tablespoon liquid smoke
1 bay leaf
Heat olive oil over medium high heat in a large nonstick skillet. Using two forks or tongs to hold roast, sear on all sides until lightly browned. Add to slow cooker and top with all remaining ingredients. Cook on LOW for 7 hours or until fall apart tender. Remove roast to a cutting board and add all remaining slow cooker liquid to a large saute pan/skillet with sides (NOT a small saucepan). Simmer 25-30 minutes OR until thickened. It will thicken very quickly the last few minutes so watch closely towards the end. Meanwhile, shred roast beef and add back to slow cooker. Stir in desired amount of thickened sauce. Serve as sandwich filling or with rice, potatoes, etc.