Lunch: Mustard and Brown Sugar BBQ Beef Sandwiches

Ingredients

3 pounds chuck roast
Kosher salt and lots of coarse black pepper
2 tablespoons EVOO, plus some for drizzling
4 cloves garlic, thinly sliced
2 onions, thinly sliced
1 cup ketchup
1 cup cloudy apple cider
1 cup beef stock
About 1/3 cup Worcestershire sauce
About 1/3 cup dark brown sugar, lightly packed
About 1/2 cup grainy Dijon mustard
One 28-ounce can stewed tomatoes
Crumbled super sharp white Cheddar or Stilton blue cheese
Celery Slaw, recipe follows
12 hamburger or sandwich rolls of choice

Instructions

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.

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