1.2kgbeef roastabout 2.5lbs (chuck or blade is best)
1/2medium onionfinely chopped
1 tablespoonWorcestershire sauce
1 tablespoon water
2large carrotspeeled and sliced
1.5lbsbaby potatoeshalved if large
In a small bowl, combine seasoning salt, garlic powder, Italian seasoning, onion powder and pepper. Rub over roast completely.
Heat a frying pan over high heat and add oil. Sear roast on all sides, just until browned. Place roast in 4-6 quart slow cooker.
Add onion to the same pan and cook over medium heat until translucent. Add broth, tomato pasta, vinegar, Worcestershire sauce and honey to the pan with the onions. Whisk together corn starch and water and add to the pan.
Cook and stir over low heat, scraping any bits off the bottom of the pan, for 2-3 minutes.
Place potatoes and carrots around roast in slow cooker and pour the sauce over top. Cook on low for 8 hours (low is better, but you can also do high for 4 hours), until roast shreds easily and potatoes are tender.
Remove roast to slice or shred. Stir in ketchup if desired (it just brightens the flavor after a long cook time) and serve juices with roast and vegetables.
*Be sure not to cut your potatoes or carrots too large or too small -- you don't want them to turn to mush during the long cook time but you also don't want them rock hard.