Place the chopped egetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef
In a large, heavy bottomed skillet, heat olive oil at medium heat. Add beef, brown on all sides. Add garlic and cook for one minute. Season with salt and pepper. Remove the beef and add to the crockpot on top the vegetables.
Turn skillet back up to medium heat. add butter, melt. Add beef broth, Redstone 18 year Traditional balsamic, Redstone I Love Garlic spice blend, salt and pepper, rootbeer, tomato paste, sugar, soy sauce, and thyme. Using a wooden spoon, stir the liquids as well as scraping the bottom of the pan. Bring to a boil, allow to boil for 2 minutes. Lower heat and simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together
Pour broth mixture into crockpot over vegetables. Add bay leaves and cook on high for 4 - 6 hours or low 6 - 9 hours.
Preheat oven to 375. Spray a 9 x 13 baking dish with non-stick pan spray. Prepare vegetables, place them in a large bowl. Whisk together all remaining ingredients except rosemary. Reserve 2 Tbsp of mixture and pour the rest evenly over the vegetables, tossing them together to coat.
Pour into prepared pan and sprinkle with ground pepper and salt. Arrange rosemary sprigs on top. Roast on 375 for 45 - 60 minutes until tender. Top with remaining sauce mixture.