Add halved garlic cloves, pour the balsamic vinegar over the beef and then pour over the maple syrup.
Set slow cooker to cook for 3 - 4 hours on high or 6- 8 hours on low.
You will be able to tell if the meat is ready as it will easily break off with a fork.
Remove the beef from the slow cooker and place onto a large baking/lasagne dish.
Using forks pull apart the roast, then gently pour half a cup of the sauce over the meat.
The sauce has beautiful flavours, so keep it to add as a dressing to the salad.
If you like the meat warmed for your salad, place in a microwave safe bowl and heat. Add rocket and then add about a tablespoon of warmed dressing and toss.
Notes:
For our family of seven to have a decent amount of left overs, I cook up over 2kgs. The recipe makes a lot, so for smaller families you might need to halve the quantities.
Recipe by Planning With Kids at https://planningwithkids.com/2014/01/19/slow-cooker-shredded-beef-and-rocket-salad/