Slow Cooker Pot Roast

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Beef Chuck Roast(1814g)
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  Yellow Onion
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  Garlic(480g)
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  Potato, Yukon Gold(454g)
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  Carrots
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  Celery
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  Mustard, Dijon(30g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Brown sugar(15g)
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  Thyme, Dried(10g)
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  Beef bouillon cube(10g)
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  1 teaspoon salt (or to taste)
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  1/2 Teaspoon Black Pepper (Or To Taste, Freshly Ground )
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  Low Sodium Beef Broth(240g)
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  Flour, All-Purpose, White(30g)
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  Parsley, Fresh(30g)
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  Vinegar, Balsamic(60g)

Instructions

1. 1Season the beef chuck roast generously with salt and pepper on all sides. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering (about 2 minutes). Sear the roast until deeply browned on all sides, 4–5 minutes per side, then transfer to a plate.
2. 2In the same pot, sauté the diced onion over medium-high heat for 4–5 minutes until translucent. Add the fresh garlic and cook for 30 seconds until fragrant. Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon.
3. 3Whisk the flour into the liquid and cook for 4 minutes over medium heat, stirring occasionally, until slightly thickened (some lumps are normal and will dissolve during cooking).
4. 4Return the beef to the pot. Add the diced potatoes, carrots, celery, Dijon mustard, brown sugar, dried thyme, and beef bouillon cube. Season with additional salt and pepper to taste. Bring to a gentle simmer over medium-high heat, then cover with a lid.
5. 5Transfer the covered pot to a preheated 350°F oven and braise for 3–4 hours until the beef is fork-tender and falling apart. Check after 1.5 hours; if liquid has mostly been absorbed, stir in 1 cup of additional beef broth and continue cooking.
6. 6Remove the pot from the oven. Transfer the beef and vegetables to a cutting board. Skim fat from the surface of the cooking liquid with a spoon. Slice the beef into thick portions.
7. 7Divide the beef slices, potatoes, carrots, and celery evenly into 10 airtight containers while hot. Pour the cooking liquid (gravy) over each portion, dividing evenly.
8. 8Garnish each container with fresh parsley before sealing. Cool to room temperature before refrigerating for up to 4 days, or freeze for up to 3 months.