Slow Cooker Balsamic Pot Roast

INGREDIENTS

1 tbsp

olive oil

4 lb

chuck roast or blade roast, boneless and trimmed of excess fat

yellow onions chopped

8 cloves

garlic smashed with the back of a spoon (or 2 tablespoons minced garlic)

1 lb

baby potatoes, white or Yukon gold, (you may need to halve them if they are too large)

large carrots (cut into 2-inch pieces)

stalks celery (cut into 1-inch pieces)

1/4 cup

balsamic vinegar

2 tbsp

Dijon mustard

1 tbsp

brown sugar

2 tsp

dried thyme

1 tsp

vegetable stock powder or bullion powder

1 tsp

salt (or to taste)

1/2 tsp

freshly ground black pepper (or to taste)

1 cup

reduced-sodium beef broth

2 tbsp

plain flour (optional -- for a thick gravy)

2 tbsp

fresh chopped parsley (to serve)