A recipe from https://www.cafedelites.com that I helped my step in making :3

Ingredients:

1 tablespoon olive oil
4 pounds chuck roast or blade roast
2 yellow onions (used 1 big Vidalia)
8 cloves garlic (used 4, its more than enough)
1 pound baby potatoes (White or Gold - here I bought a 1/2 pound bag of fingerling potatoes)
4 large carrots (chopped up one big one we had leftover)
2 stalks celery, cut into 1/2 inch pieces
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon brown sugar
2 teaspoons dried thyme
2 teaspoons crushed beef bouillon
salt and pepper to taste
1 cup reduced sodium beef broth
2 tablespoons flour* (*optional only if you are looking for a thick gravy, I skipped this)
2 tablespoons fresh parsley to serve

To make:

1.) Heat oil in large skillet or pan over high heat. Season roast with salt and pepper and then sear on all sides until browned (about 5-6 minutes for each side) then transfer roast to the bowl of a 6 quart slow cooker.

2.) Add the onions, garlic, potatoes, carrots, celery, balsamic, mustard, brown sugar thyme and the crushed bouillon.
Season with salt and pepper to taste. Mix the stock together with the flour (if using) and pour into the slow cooker bowl (the lumps will cook out so don't worry about those).

3.) Cook on low setting for 8 hours, or until meat is tender and falling apart and the vegetables are soft

4.) If needed, give it a taste test to see if it needs any extra balsamic, sugar or salt and pepper. (Here I will say the sugar was coming on strong, so a bit more salt will do the trick.)

5.) Slice the meat, garnish with parsley and serve with the gravy.

This is VERY good folks, I hope you give it a try - and have plenty of crusty bread on hand to take care of the gravy!

Enjoy!