Slow Cooker Balsamic Pot Roast with Root Vegetables

Ingredients

• 1 boneless beef chuck roast, 4 lb. (2 kg), tied
• Kosher salt and freshly ground pepper
• 1 Tbs. canola oil
• 1 large yellow onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 large celery stalk, finely chopped
• 2 cups (16 fl. oz./500 ml) beef stock
• 1/3 cup (3 fl. oz./80 ml) dry red wine
• 1/3 cup (3 fl. oz./80 ml) balsamic vinegar, plus more as needed
• 1 Tbs. chopped fresh thyme
• 3/4 lb. (375 g) small parsnips, peeled and cut into thick matchsticks
• 3/4 lb. (375 g) baby rainbow carrots (2 small bunches), peeled and larger carrots halved lengthwise
• 1/2 lb. (250 g) baby turnips, peeled and cut into halves or quarters
• 3 Tbs. unsalted butter
• 3 Tbs. all-purpose flour

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