8 ribs celery with leafy tops, very thinly sliced on an angle
12 servings celery salt
3 pounds chuck roast
12 servings kosher salt and lots of coarse pepper black
0.3 cup brown sugar dark packed
0.5 cup grainy dijon mustard
2 tablespoons evoo for drizzling
12 servings evoo
4 cloves garlic thinly sliced
1 juice of lemon juiced halved
1 cup catsup
2 onions thinly sliced
0.5 cup parsley tops fresh coarsely chopped
12 sandwich rolls
12 servings stilton cheese white blue crumbled
0.3 cup worcestershire sauce
Equipment
oven
pot
stove
dutch oven
Directions
Watch how to make this recipe.
Bring the meat to room temperature, pat dry and sprinkle liberally with salt and pepper.
Heat a large Dutch oven over medium heat with EVOO.
Add the garlic and onions, season with salt and pepper and cook to soften, 5 to 7 minutes.
Add the ketchup, cider, beef stock, Worcestershire, brown sugar, Dijon and tomatoes. Simmer to begin to thicken and combine, 10 to 12 minutes more. Slide in the beef and cover with sauce. Cover the pot and simmer over low heat (or in a 300 degree F oven) about 3 hours, stirring occasionally on the stovetop.
Remove the meat and cut into small pieces or shred. Stir, and allow the sauce to thicken up over medium to medium-high heat.
Add the beef back into the sauce and combine.
Serve with the cheese crumbles and Celery Slaw on rolls or cool and store for make-ahead meal.
Combine the parsley, celery and mushrooms; dress with lemon juice and just enough EVOO to coat, season with celery salt and pepper.
