Preparation time: 15 minutes
Cooking time: 6 hours 10 minutes
1.5kg (3lb) chuck roast beef, boneless and halved
480ml (17 fl oz) water
25g (1 oz) onions, finely chopped
60ml (2 fl oz) balsamic vinegar
1 tsp garlic powder
¼ tsp of xantham gum
Black pepper and salt
1/ Season the roast halves with salt, garlic powder and pepper then sear in a heated skillet on all sides.
2/ Transfer the halves to the slow cooker pot with all the ingredients except for the xantham gum.
3/ Place on the lid and cook for 6 to 8 hours on low.
4/ When time is up, drain the roast, shred it and set aside.
5/ Stir the gum into the remaining liquid in the pot and simmer for 10 minutes, until it thickens.
6/ Stir the roast back into the pot.
7/ Serve it warm.