Slow Cooker Pot Roast

Ingredients

• 1 tablespoon olive oil
• 4 pounds chuck roast (or blade roast, boneless and trimmed of excess fat)
• 2 yellow onions (chopped)
• 8 cloves garlic (smashed with the back of a spoon)
• 1 pound baby potatoes (white or Yukon gold, you may need to halve them if they are too large)
• 4 carrots (large, cut into 2-inch pieces)
• 2 celery stalks (cut into 1-inch pieces)
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 2 teaspoons crushed bouillon
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste, freshly ground )
• 1 cup reduced-sodium beef broth
• 2 tablespoons plain flour (optional - for a thick gravy)
• 2 tablespoons parsley (fresh, chopped, to serve)
• 1/4 cup balsamic vinegar

Instructions

1. 1

   --- SLOW COOKER: ---

2. 2

   Heat oil in a large skillet or pan over high heat. Season roast with a good amount of salt and pepper. Sear on all sides until browned (about 5-6 minutes each side). Transfer roast to the bowl of a 6-quart slow cooker.

3. 3

   Add the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock with the flour and pour into the slow cooker bowl (don't worry about any lumps, they will cook out).

4. 4

   Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.

5. 5

   Taste test and add any extra balsamic vinegar, brown sugar, salt, or pepper, if needed.

6. 6

   Slice meat, garnish with parsley and drizzle with gravy.