Slow Cooked 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)