Preparation

Step 1 out of 15

Heat the olive oil in a large skillet pan over medium-high heat.

Step 2 out of 15

Season the roast on all sides with brown sugar, kosher salt, and fresh ground pepper. Gently rub the seasonings into the roast.

Step 3 out of 15

Brown the roast on all sides until nicely caramelized (about 3 to 5 minutes per side). The added brown sugar aids in caramelization and just slightly sweetens the whole mixture taking away any bitterness you may have.

Step 4 out of 15

Place the roast into a large (six quart) slow cooker.

Step 5 out of 15

In a medium bowl, whisk together the balsamic vinegar, dry mustard, red wine, beef broth, bouillon paste, Worcestershire sauce, and chopped rosemary.

Step 6 out of 15

Pour the liquid into the slow cooker. Stir to combine with the vegetables.

Step 7 out of 15

Set the slow cooker on low and cook for eight hours, or until the meat is tender and almost falling apart. The vegetables should also be fork tender.

Step 8 out of 15

While the pot roast cooks, make the horseradish sauce by combining all the ingredients except the chives in a small bowl. Garnish with chives, cover, and refrigerate.

Step 9 out of 15

Remove the roast and vegetables from the slow cooker and set them on a platter to rest.

Step 10 out of 15

Turn the slow cooker up to high.

Step 11 out of 15

Make the Gravy:

Step 12 out of 15

Mix the flour and butter to make a paste and add it to the liquid in the slow cooker. Gently stir until the butter is melted and the liquid has thickened slightly.

Step 13 out of 15

If you would like a thicker gravy, add an additional tablespoon of flour and butter.

Step 14 out of 15

Garnish with chopped parsley.

Step 15 out of 15

Present the platter on the table. The meat should fall apart easily with tongs, or slice the meat and serve with vegetables, spooning the gravy over the plate as desired. Serve with horseradish sauce.