Using a slow cooker:

1. In a big skillet or pan, heat the oil over high heat. Season the roast generously with salt and pepper. Sear till golden brown on all sides (about 5-6 minutes on each side). Place the roast in a 6-quart slow cooker’s bowl.
2. Combine the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme, and bouillon in a large mixing bowl. To taste, season with salt and pepper. Pour the broth and flour into the slow cooker bowl (don’t worry if there are any lumps; they will melt away while cooking).
3. Cook for 8 hours on low, or until the beef is cooked and falling apart, and the vegetables are soft.
4. If necessary, add more balsamic vinegar, brown sugar, salt, or pepper to taste.
5. Garnish with parsley and gravy after slicing the meat.

Using an Instant Pot:

1. Season the roast generously with salt and pepper. Set the Instant Pot to ‘Saute’ and heat the oil. Sear on all sides until browned in hot oil (about 4-5 minutes on each side).
2. Combine the onions, garlic, potatoes, carrots, celery, balsamic vinegar, mustard, brown sugar, thyme, and bouillon in a large mixing bowl. To taste, season with salt and pepper. Pour the broth and flour into the slow cooker bowl (don’t stress about lumps if you find any; they will dissolve during the cooking process).
3. Close the steam valve and place the lid on the Instant Pot.
4. Set the Instant Pot to ‘manual’ mode and ‘high’ pressure for 60 minutes.
5. When the timer goes off and the cooker beeps, switch it off and let the pressure naturally release for 15 minutes. Use the quick pressure lever to release any residual pressure after 15 minutes. Remove the lid with care and transfer the roast and vegetables to a warm platter.

Using an Oven:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). In a dutch oven or a heavy-bottomed oven-proof pot, heat the oil over medium-high heat. Season the roast with a generous amount of salt and pepper all over. Sear till all sides are golden brown (about 4-5 minutes on each side).
2. Place the roast on a dish. After the onions have become transparent, add the garlic and simmer for another 30 seconds, or until fragrant. Deglaze your pan with the stock and balsamic vinegar, scraping out any browned pieces. Cook for around 4 minutes after whisking in the flour (don’t worry if there are any lumps; they will dissolve while you cook).
3. Replace the roast in the pot. Combine the potatoes, carrots, celery, mustard, brown sugar, thyme, and bouillon and add them to the roast in the pot. To flavor the meat, season with salt and pepper.
4. Bring the mixture to a low boil, then cover it with a lid or foil and place it in the oven. Roast for 3-4 hours, or until the meat is falling apart and tender.

(After 1 1/2 hours, check the roast.

If by this time, most of the liquid has been absorbed, add one more cup more broth and keep boiling.)

1. Place the roast, carrots, and potatoes on a dish that is warm. Skim the fat from the surface of the cooking liquid with a spoon. Serve the roast with the veggies, cut into thick pieces. Separately, pass the pan juices.

This pot roast recipe can be made in three ways, all of which deliver fantastic-tasting results. If

you’d like to see more recipe ideas on interesting ways to cook a pot roast, check out this video recipe.