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. 1Heat 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.
2. 2Add 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).
3. 3Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft.
4. 4Taste test and add any extra balsamic vinegar, brown sugar, salt, or pepper, if needed.
5. 5Slice meat, garnish with parsley and drizzle with gravy.
6. 6Season roast with a good amount of salt and pepper. Heat oil in the Instant Pot and set to 'Saute'. When oil is hot, sear on all sides until browned (about 4-5 minutes each side).
7. 7Add 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). Place lid on Instant pot with the steam valve closed.
8. 8Change Instant Pot setting to 'manual' mode for 60 minutes on 'high' pressure.
9. 9When time is up and the cooker beeps, turn it off and allow pressure to release naturally for 15 minutes. After 15 minutes, use the quick pressure lever to release any remaining pressure. Carefully remove the lid and transfer the roast and veggies to a warm plate.
10. 10Preheat oven to 350°F (175°C). Heat oil in a dutch oven or heavy based oven-proof pot over medium-high heat. Season roast all over with a good amount of salt and pepper. Sear until brown on all sides (about 4-5 minutes each side).
11. 11Transfer the roast to a plate. Sauté onions until transparent, then add garlic and cook for 30 seconds until fragrant. Add the stock and balsamic vinegar to deglaze your pan, scraping up any browned bits. Whisk in the flour and let cook for about 4 minutes (don't worry about any lumps, they will cook out).
12. 12Transfer the roast back into the pot. Add the potatoes, carrots, celery, mustard, brown sugar, thyme and bouillon. Season with salt and pepper to taste.
13. 13Bring to a simmer, cover with lid (or foil) and transfer to the oven. Roast for 3-4 hours until the meat is tender and falling apart. (Check roast after 1 1/2 hours. If the liquid has mostly been absorbed, stir in 1 cup of extra broth and continue cooking.)
14. 14Transfer the roast, carrots, and potatoes to a warm plate. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.