Step 1

Prep and cut the carrots, celery ribs, onion, and minced garlic and place them in the bottom of the slow cooker insert.

Step 2

Pat the shoulder roast dry and generously rub kosher salt and ground black pepper onto all sides of it. Heat canola oil (or oil of your choice) in a deep-sided pan on the stove over medium-high heat. Once well-heated, place the roast in the pan and sear for 2-3 minutes per side, until a deep golden-brown sear develops. Repeat for all sides, then place the seared roast into the slow cooker on top of the vegetables.

Step 3

Whisk together the beef broth, wine, Worcestershire sauce, balsamic vinegar, brown sugar, rosemary, and thyme until smooth. Pour it over top of the roast into the slow cooker.

Step 4

Place the lid on the slow cooker and cook on low heat for 6 to 6 ½ hours, or until the center of the roast reaches 195-200°F. Aim for the longer end of the range if you would like extra fall-apart meat.

Step 5

Once done, transfer meat to a separate bowl/plate/board to rest. Cover it to keep it warm when you prepare the gravy.

Step 6

Strain the remaining cooking liquid into a medium saucepan, then set the pan on the stove over medium heat. Skim off the fat that will accumulate on the top surface (as much as you like).

Step 7

In a separate, small bowl, whisk the cornstarch with cool water until smooth, then whisk it into the cooking liquid in the saucepan. Cook for 10 minutes, or until thickened to your liking to form a gravy.

Step 8

Slice the roast, then serve it with the carrots, celery, and onions drizzled with gravy.