Apple Cider Beef Pot Roast

INGREDIENTS

• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 4 pounds beef chuck roast
• 1 tablespoon avocado oil, or other high heat vegetable oil
• 3 tablespoons butter
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1/3 cup cider vinegar
• 4 cups apple cider
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons poultry seasoning
• 2 cups chicken broth
• 3 ribs celery, cut into 1/2-inch pieces
• 3 large carrots, peeled, cut into 1 1/2-inch pieces

Cornstarch Slurry (optional)

• 1 rounded tablespoon cornstarch
• 2 tablespoons water

DIRECTIONS

1. Mix salt, pepper and cayenne together in a small bowl. Season all sides of the beef with spice mixture.
2. Add oil to a large heavy-bottomed skillet and place over high heat. When oil starts to shimmer, transfer in the beef and brown very thoroughly on both sides. Once browned, turn off heat, and remove to a plate and reserve. If using a Dutch oven for this recipe, instead of a slow cooker, the browning step can be done directly in the Dutch oven.
3. Add butter to the pan, and turn heat back on to medium. Add onions and a big pinch of salt, and cook, stirring, for a few minutes until the onions turn translucent. Add garlic and cook about 30 seconds more, then stir in flour. Cook, stirring, until flour starts to stick onto the bottom of the pan, 1 to 2 minutes.
4. Add vinegar and apple cider, and whisk to combine, while scraping the bottom of the pan to deglaze. Raise heat to high, and bring the liquids to a boil. Add any juices from the plate of beef back in; whisk in Worcestershire sauce, Dijon, and poultry seasoning. Boil on high heat until the liquids have reduced by about half and mixture has thickened slightly.