Pat roast dry with paper towel.
In a skillet, heat oil over medium-high heat.
Add roast and cook, turning, until brown on all sides, about 7 to 10 minutes.
Transfer to slow cooker.
Reduce heat to medium.
Add onions, celery and carrots to pan and cook, stirring, until vegetables are softened.
Add garlic, mustard, thyme, salt and pepper and cook, stirring, for 1 minute.
Sprinkle mixture with flour and stir.
Add tomato soup and beef broth and cook, stirring, until thickened.
Stir in Worcestershire sauce.
Pour mixture over roast, cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours, until meat is very tender.
Remove roast from slow cooker and place on serving platter.
Stir in brown sugar and vinegar, if using, to pan juices.
Pour sauce over roast or serve in a separate sauce boat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	431.17 Kcal (1805 kJ)
Calories from fat	164.58 Kcal
		% Daily Value*
Total Fat	18.29g	28%
Cholesterol	164.81mg	55%
Sodium	603.39mg	25%
Potassium	927.82mg	20%
Total Carbs	10.56g	4%
Sugars	4.12g	16%
Dietary Fiber	2.23g	9%
Protein	54.83g	110%
Vitamin C	5.4mg	9%
Vitamin A	0.3mg	9%
Iron	4.4mg	25%
Calcium	76.9mg	8%

Amount Per 100 g
Calories	144.73 Kcal (606 kJ)
Calories from fat	55.24 Kcal
		% Daily Value*
Total Fat	6.14g	28%
Cholesterol	55.32mg	55%
Sodium	202.54mg	25%
Potassium	311.44mg	20%
Total Carbs	3.54g	4%
Sugars	1.38g	16%
Dietary Fiber	0.75g	9%
Protein	18.41g	110%
Vitamin C	1.8mg	9%
Vitamin A	0.1mg	9%
Iron	1.5mg	25%
Calcium	25.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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