Generously grease the bowl of your slow cooker. Set aside
Make the rub:
In a small bowl, mix together garlic powder, onion powder, sea salt and pepper. Set aside.
Make the sauce:
In a medium bowl whisk together balsamic vinegar, honey, mustard and beef broth. Set aside.
Putting it together:
Coat the roast in 1 TBS olive oil. Set in your slow cooker. Evenly sprinkle the roast with the rub, pressing it into the meat so it sticks.
Pour sauce over roast and turn your slow cooker onto low.
Cook on low for 8-12 hours, occasionally spooning more sauce over the roast, until it is very easily shredded with a fork.
Shred and continue cooking on low for another 1 hour.
Just before you are ready to serve, remove the meat from the sauce and strain the sauce through a fine mesh strainer into a large bowl (do NOT pour it down the drain)!
Transfer sauce to a saucepan and whisk in 1 TBS tapioca flour or arrowroot powder.
Cook on medium heat until sauce becomes thick.
Pour ¼ of the thickened sauce over the meat and save the rest for people to spoon on when you serve!
Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
Add just enough water or chicken stock to cover the ingredients.
Cook on high 5 hours or low 7-8 hours until vegetables are softened.
Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
Taste and adjust seasoning with salt and pepper to taste.
Combine all seasoning mix ingredients in a small bowl.
Rinse chicken with cold water and pat dry. Brush chicken with olive oil and rub seasoning into chicken.
Roll up balls of foil and place in the bottom of the slow cooker with 2 thick slices of onion. Place chicken on foil, breast side up so it is slightly lifted off the bottom of the slow cooker.
Cover and cook on low 7-8 hours or high 4-5 hours. (165 degrees internal temp)
Remove chicken and place on a small pan. Broil 3-4 minutes to crisp skin (optional). Rest 10 minutes before slicing.
Remove foil and onion from slow cooker and turn onto high. If required, add broth to create about 2 cups of liquid.
In a small bowl, combine 4 tablespoons cornstarch with 4 tablespoons water to create a slurry.
Whisk about ⅔ of the cornstarch into the drippings/broth and let cook on high. Depending on the amount of liquid you may need to add more of the cornstarch slurry to reach desired consistency. Let cook at least 5 minutes before serving.