Name: Slow Cooker Pot Roast
Prep time: 10 min
Cook time: 480 min
Total time: 250 min
Yield: 10 serves
Ingredients: 1 tablespoon olive oil; 4 pounds (2 kg) 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 (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; 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 freshly ground black pepper, (or to taste); 1 cup reduced-sodium beef broth; 2 tablespoons plain flour ((optional -- for a thick gravy)); 2 tablespoons fresh chopped parsley, (to serve)