Slow-Cooker Balsamic Pot Roast with Root Vegetables

Season the roast generously all over with salt and pepper. In a large, heavy fry pan over medium-high heat, warm the oil. Add the roast and sear, turning as needed, until browned on all sides, about 10 minutes. Using tongs, transfer to a slow cooker.

Pour off all but 1 to 2 Tbs. of the fat in the pan and return the pan to medium heat. Add the onion, chopped carrot, celery and 1/2 tsp. salt and cook, stirring occasionally, until softened, about 6 minutes. Pour in the stock, wine and vinegar, add the thyme and another 1/2 tsp. salt, then raise the heat to high and bring to a boil, stirring to dislodge any browned bits from the pan bottom. Remove from the heat.

Pour the contents of the pan over the roast. Arrange the parsnips, rainbow carrots and turnips around the roast, pushing them down into the cooking liquid. Cover and cook on low for 8 hours. The roast and the vegetables should be tender.

Transfer the roast to a cutting board and tent with aluminum foil. Using a slotted spoon, transfer the vegetables to a bowl and cover to keep warm. Strain the cooking liquid into a pitcher or bowl, let stand for a few minutes, then use a large spoon to skim the fat from the surface.

In a saucepan over medium heat, melt the butter. Whisk in the flour, then cook, stirring, for about 1 minute. Slowly add the cooking liquid while whisking constantly, then continue to whisk until thickened to a gravy consistency, about 3 minutes. Taste and adjust the seasoning with salt, pepper and balsamic vinegar if needed.

Snip and remove the strings from the roast, then cut the roast against the grain into slices. Transfer the slices to a serving platter and surround them with the vegetables. Spoon some of the gravy over the beef slices and vegetables, then pour the remainder into a small bowl or pitcher. Serve the meat and vegetables with the gravy alongside. Serves 6 to 8.

Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)