1 cup home made beef stock
1/2 cup brown sugar
1/4 cup balsamic vinegar
1 TBSP soy sauce
1 tsp plain salt
1/4 tsp red pepper flakes (I used some chilli I'd dried last year, finely chopped)
3-5 cloves garlic, crushed and minced
In a bowl, whisk together all ingredients except roast. Pour into a slow cooker. Add roast, and turn to coat. Cover and cook on auto or low for 8 or so hours, turning roast halfway through. Remove meat, shred, return to crockpot. Mix some cornflour with water then stir in to thicken, cooking a little longer.
Left overs develop the flavour even more, and are wonderful cold or reheated.
I served it the first day on rice with steamed broccoli.
After my husband had used some left overs for lunches, I then reheated the rest in a pot together with some left-over cabbage and cashews, and served on a bed of cauliflower rice - truly delicous!!