Slow Cooker Peppered Beef with Gravy

• 3- 1/2 pounds Bottom Round Roast
• 3 Tablespoons Mixed Pepper Grinder Or Coarse Steak Seasoning
• 3 cups Balsamic Vinegar
• 2 cups Soy Sauce
• 1 cup Worcestershire Sauce
• 1 cup Water (optional)
• 2 Tablespoons Cornstarch

1. Rub the roast all over with the mixed pepper blend, pressing it into the meat.
2. Place the roast in the slow cooker.
3. Add the balsamic, soy and Worcestershire sauce.
4. Add a little water if you feel you need more liquid in your slow cooker, depending on the size of it and/or your roast.
5. Turn the slow cooker on low and cook for 8-10 hours.
6. Meat should be extremely tender and falling apart.
7. Remove the roast and let rest while you make the gravy.
8. For the gravy, drain all of the liquid from the slow cooker into a medium sauce pot using a strainer so that no loose pieces of meat or fat are in the gravy.
9. Heat over medium heat.
10. Mix the cornstarch with a little water and stir into the gravy pot and heat through until thickened.
11. Pour over sliced meat.
12. Note: the gravy is strong so you shouldnt need too much.

mixed pepper, balsamic vinegar, soy sauce, worcestershire sauce, water, cornstarch

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-peppered-beef-with-gravy/ (may not work)