Spray the beef with olive oil and season well with salt and pepper. Seal the meat by quickly searing for a minute or so in a hot frying pan on all sides. Place the meat in a heavy, deep baking dish with a lid or a slow cooker. Arrange the vegetables around the base. Top with the rosemary leaves. Add the vegetable stock. Season vegetables well. Whisk together the balsamic vinegar, sugar, mustard powder, water and lemon juice and heat in a saucepan over medium heat until well combined. Allow to reduce for a further 5 minutes, stirring well so it doesn’t burn. Pour half the liquid over the meat and retain the rest. Cover the pan with the lid and place in a slow oven at 140 degrees or in the slow cooker on high and cook for 120 minutes. Turn the vegetables and drizzle with the remaining balsamic glaze. Cook for a further 60 minutes. If you’re cooking in the oven, remove the lid for the last 20 minutes of cooking. Serve with steamed greens, steamed squash and gravy.
If your blade roast has a thick layer of fat on it, leave it on and make sure you cook it fat side up. The fat will render and flavour the meat below.