Apple cider beef pot roast

Season about four pounds of chuck roast generously on both sides with kosher salt (about a teaspoon per pound), black pepper and a little cayenne.

Sear over high heat in a little avocado oil until both sides have a dark brown crust; do not rush. Remove to a plate and turn off the heat.

Add three tablespoons of butter over medium heat; add a diced onion and a big pinch of salt and cook, stirring, three or four minutes until translucent and starting to turn golden; the moisture deglazes the pan.

Push aside, add the minced garlic to the center and cook about 30 seconds.

Stir in the flour and cook a minute or two.

Whisk in apple cider vinegar and apple cider and bring to a boil over high heat; add the accumulated beef juices, a splash of Worcestershire, a big spoon of Dijon and a spoon of poultry seasoning.

Boil about 10 minutes until reduced and starting to thicken.

Add a couple of cups of chicken broth and boil and reduce back to the same thickness.

Put the beef in one layer in a slow cooker (or Dutch oven) with its juices, add sliced celery and chunked carrots, and pour over the liquid to cover.

Cover and cook on low six to eight hours, until fork tender; each time you check, drain the condensed lid moisture into a bowl.

Remove the meat and vegetables to a platter and keep warm.

Set to high so the sauce simmers; skim most of the fat.

Optionally whisk in a slurry of cornstarch and water to thicken slightly and add shine.

Taste for seasoning and strain the sauce.

Garnish with sauteed apples and snipped chives; slice thickly and serve on mashed potatoes with plenty of sauce.