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In A Blender, Pour The Beef Broth, Soy Sauce, Olive Oil, Lemon Juice, And Worcestershire Sauce; Add Garlic, Garlic Powder, Basil, Parsley, And Black Pepper. Cover Blender, And Pulse A Few Times, Then Blend Thoroughly, About 20 Seconds. In A Large Skillet Over Medium-High Heat, Heat The Vegetable Oil Until Tiny Wisps Of Smoke Rise, Then Brown The Roast On All Sides, 2 To 3 Minutes Per Side. Place The Roast Into A Slow Cooker. Pour The Beef Broth Mixture From The Blender Over The Roast, Set The Cooker To Medium, And Cover. Cook Until Very Tender, 5 To 6 Hours; Add The Carrots, Recover The Cooker, And Cook For 10 More Minutes; Then Mix In The Macaroni. Cover The Cooker, And Simmer Until Macaroni And Carrots Are Tender, About 20 More Minutes. Slice Beef, And Serve With Macaroni, Carrots, And Sauce.
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