ingredients 1 1/4 cup beef stock 4 large carrots cut into 3 inch pieces 2 large onions, cut in thick slices 2-3 lb. pot roast 1/2 cup balsamic vinegar 2 tablespoons olive oil 2 tablespoons steak rub (i used mccormick's montreal) 1 parsnip, cut into 1 inch pieces 1/2 cup tomato saucefor the gravy 1 tables