To keep things simple, I opted to go the crock pot route, slicing the roast in half lengthwise, then seasoning the roast (no spice in the sauce) with a combination of paprika, garlic powder, onion powder, salt and pepper in even amounts, then from experience, placed the roast so it covered the bottom of the slow cooker and was immersed in the glaze -- not needing to turn it during the cooking. I used very good maple syrup as many reviewers insisted made all the difference but reduced the amount to 2/3 cup. Put in tbsp of Frank's hot sauce as some suggested and topped the roast with 2 cups of pearl onions and 4 cups of sliced carrots. After about 7 hours I sliced the roast and served with the vegetables on the side, which turned out to be a perfect amount to serve 6. Glaze was super thin and I wasn't in the mood to thicken for a gravy as a hot liquid needs some care...so I followed my intuition and reduced the glaze. Wow! Just a few minutes at a rolling boil and the watery glaze became thick and glossy! EASY and a gorgeous finish. I literally put this in the crock pot without touching it again until I served it with the reduction and veggies on the side. I think I read EVERY review but didn't see this exact process. I think my husband liked the meal better than I did -- he said the reduction was excellent and the veggies weren't 'killed' by the long cooking time. I think I'll use Sriracha next time for a little more zing to balance the sweetness. Great recipe!
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To keep things simple, I opted to go the crock pot route, slicing the roast in half...