Oven Instructions:

1. Preheat the oven to 300 degrees F.
2. Heat oil over medium heat in a large Dutch oven.
3. Season the roast with a generous sprinkle of salt and pepper and add 2 of the pieces of roast to the Dutch oven. Brown the beef 4-5 minutes per side, until well browned. Remove to a plate and repeat with second 2 pieces of roast.
4. Remove all the browned roast to the plate, then add the beef broth, balsamic vinegar, Worcestershire, Dijon, and garlic to the pan, stirring and scraping up and browned bits. (This is called deglazing the pan)
5. Return browned roast to the Dutch oven and surround it with diced onion, carrots, and celery.
6. Top the roast with rosemary sprig and tuck a bay leaf into the liquid.
7. Cover the pot with a lid and cook at 300 degrees for 2 hours.
8. Add the potatoes, then cover and return to the oven. Cook another 1 1/2 to 2 hours, or until the meat is easily fork tender and shreds or pulls apart easily.
9. Discard the bay leaf and remove the rosemary sprig. Place the beef and vegetables on a serving platter and cut or shred the beef into small pieces.
10. To thicken the juices into gravy, add a cornstarch slurry. In a small bowl, combine 2 Tablespoons of cornstarch with 2 Tablespoons cool water. Whisk until fully dissolved, then stir into the warm pan juices from the pot roast.
11. Heat the juices on the stovetop over medium heat, stirring until the sauce has thickened. (If you want it even thicker, repeat this process with another 1 Tablespoon cornstarch + water)
12. Serve the pot roast and vegetables with gravy and enjoy!

Slow Cooker Instructions:

1. Heat oil over medium heat in a large Dutch oven.
2. Season the roast with a generous sprinkle of salt and pepper and add 2 of the pieces of roast to the Dutch oven. Brown the beef 4-5 minutes per side, until well browned. Remove to the crock of your slow cooker and repeat with second 2 pieces of roast.
3. Remove all the browned roast to the crock of your slow cooker, then add the beef broth, balsamic vinegar, Worcestershire, Dijon, and garlic to the Dutch oven, stirring and scraping up and browned bits. (This is called deglazing the pan)
4. Pour this mixture over the beef in the slow cooker and surround the roast with diced onion, carrots, and celery.
5. Top the roast with rosemary sprig and tuck a bay leaf into the liquid.
6. Cover the slow cooker with a lid and cook on HIGH for 2 hours.
7. Quickly add the potatoes, then cover and cook on HIGH another 2 hours, or until the meat is easily fork tender and shreds or pulls apart easily.
8. Discard the bay leaf and remove the rosemary sprig. Place the beef and vegetables on a serving platter and cut or shred the beef into small pieces.
9. To thicken the juices into gravy, pour the pan juices from the pot roast into a saucepan and add a cornstarch slurry. In a small bowl, combine 2 Tablespoons of cornstarch with 2 Tablespoons cool water. Whisk until fully dissolved, then stir into the warm pan juices from the pot roast.
10. Heat the juices on the stovetop over medium heat, stirring until the sauce has thickened. (If you want it even thicker, repeat this process with another 1 Tablespoon cornstarch + water)
11. Serve the pot roast and vegetables with gravy and enjoy!