Slow Cooker Pot Roast

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  1 tbsp Olive oil

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

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  4 lbs Beef Chuck Roast
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  2 Yellow Onion(220g)
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  8 Garlic(24g)
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  1 lbs Potato, Yukon Gold
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  4 Carrots(244g)
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  2 Celery(80g)
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  2 tbsp Mustard, Dijon

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

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  1 tbsp Brown sugar
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  2 tsp Thyme, Dried
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  2 tsp Beef bouillon cube
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  1 tsp 1 teaspoon salt (or to taste)
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  0.5 tsp 1/2 Teaspoon Black Pepper (Or To Taste, Freshly Ground )
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  1 cup Low Sodium Beef Broth
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  2 tbsp Flour, All-Purpose, White
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  2 tbsp Parsley, Fresh
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  0.3 cup Vinegar, Balsamic

Instructions

1. 1Season the beef chuck roast generously with salt and pepper on all sides. Heat the olive oil in a large Dutch oven 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 with a wooden spoon.
3. 3Whisk the flour into the liquid and cook for 4 minutes over medium heat, stirring occasionally, until slightly thickened with no visible lumps.
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 pulling apart easily. 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, and top with fresh parsley.
8. 8Cool to room temperature before sealing containers. Refrigerate for up to 4 days or freeze for up to 3 months.