Ingredients

• 1 tablespoon olive oil
• 4 pounds (2 kg) chuck roast or blade roast, boneless and trimmed of excess fat
• 2 yellow onions chopped or 1 large onion
• 8 cloves garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)
• 1 pound (500 grams) baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)
• 4 large carrots, cut into 2-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1/4 cup balsamic vinegar
• 1/2 TBSP Wortishire
• 2 tablespoons Dijon mustard
• 1 tablespoon brown sugar
• 2 teaspoons dried thyme
• 1teaspoons crushed bouillon
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 cup beef broth
• 2 tablespoons plain flour (optional -- for a thick gravy)
• 2 tablespoons fresh chopped parsley, to serve
• I

Directions

1. nstructions

2. SLOW COOKER:

3. 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.

4. Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste. Mix the stock together with the flour in the same pot that you braised the beef and stir, scraping up bits and pour into the slow cooker bowl (don’t worry about any lumps, they will cook out).

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

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

7. Slice meat, garnish with parsley and drizzle with gravy.

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