1. Rinse roast, and pat dry. 2. Cut a 1-inch deep cavity in the shape of an "X" on top of the roast (do not cut all the way through roast). 3. Dredge roast in flour and shake off excess. 4. Cook roast in hot oil in Dutch oven over medium heat 1-2 minute on each side or until lightly browned. 5. Place roast in a 6 quart slow cooker. 6. Stuff cavity with sliced onion and minced garlic; top roast with potatoes and baby carrots. 7. Pour beef broth, vinegar, Worcestershire sauce and tomato juice into slow cooker. 8. Sprinkle with parsley, basil, bouillion, and ground pepper. 9. Add bay leaves to liquid in slow cooker. 10. Cover and cook on low 7-8 hours or until fork-tender. 11. Shred roast using two forks. 12. Season with salt to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
