Heat the vegetable oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Season the beef chuck roast generously with salt and pepper. Place the roast in the pot and sear for about 4-5 minutes per side, until each side develops a deep golden-brown crust. Remove and set aside.
3 pounds beef chuck roast
Add the diced onion to the same pot and cook, stirring occasionally, until translucent and fragrant, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
1 large onion, 3 cloves garlic
Pour in the apple cider, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the cider to a simmer and let reduce slightly for about 5 minutes, until it thickens just a bit.
2 cups apple cider
Return the seared beef to the pot and add the carrots, celery, rosemary, bay leaf, and additional salt and pepper. Pour in enough water or broth to partially submerge the meat and vegetables. Bring to a gentle simmer.
3 pounds beef chuck roast, 2 carrots carrots, 2 stalks celery, 1 fresh rosemary sprig rosemary, 1 bay leaf bay leaf
Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise for 3 hours, or until the meat is fall-apart tender and easily shreds with a fork. Check occasionally and add more liquid if needed.
Remove the pot from the oven. Discard the bay leaf and rosemary sprig. Taste and adjust the seasoning with salt and pepper. Serve the shredded beef with the cooked vegetables and a spoonful of the rich gravy.
