Spray a 6-quart slow cooker with cooking spray.
Place carrots and potatoes on the bottom of the slow cooker; season with salt and pepper and set aside.
Make 12 incisions around the meat and insert a slice of garlic into each.
Season the roast with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over high heat.
Add roast to the skillet and sear on all sides until browned; about 5 minutes per side.
Remove from skillet and place the roast over carrots and potatoes. Set aside.
In a medium sized mixing bowl combine balsamic vinegar, olive oil, beef broth, dijon mustard, brown sugar, oregano, thyme, basil and nutmeg; whisk until well combined.
Slowly pour the balsamic mixture over and around the roast. If needed, use your hands to coat it evenly.
Cover and cook on LOW for 6 to 8 hours OR on HIGH for 4 to 6 hours. Roast is done when internal temperature reaches at least 145-degrees Fahrenheit.
Remove meat and let rest at least 10 minutes before cutting.
Cut into thin slices and serve with prepared potatoes and vegetables.