Scale

3–4 lb beef shoulder or chuck roast

2 teaspoons kosher salt (plus more to taste)

1 teaspoon black pepper

2 tablespoons avocado oil or grapeseed oil

1 large onion, sliced

3 carrots, cut into chunks

2 celery stalks, cut into chunks

5 cloves garlic, smashed or minced

2 tablespoons tomato paste

2 cups unfiltered apple cider (not apple juice)

1½ cups beef broth

2 tablespoons apple cider vinegar (optional)

2 teaspoons Dijon mustard (optional)

1 teaspoon dried thyme or 4–5 fresh thyme sprigs

1 bay leaf

1. Preheat oven to 325°F (163°C).

2. Pat the beef dry and season generously on all sides with salt and black pepper.

3. Heat oil in a large Dutch oven over medium-high heat until very hot.

4. Sear the beef on all sides for 3–4 minutes per side until deeply browned, then remove and set aside.

5. Add onion, carrots, and celery to the pot and cook for 5–7 minutes, scraping up browned bits.

6. Stir in garlic and tomato paste and cook for 1 minute until fragrant.

7. Pour in apple cider and beef broth, then stir in vinegar and Dijon if using.

8. Add thyme and bay leaf, then return beef to the pot with liquid coming halfway up the meat.

9. Cover and braise in the oven for 3 to 3½ hours until the beef is fork-tender.

10. Remove beef and simmer sauce uncovered for 10–15 minutes if thicker sauce is desired.

11. Slice or shred beef, return to sauce, and serve warm.

For best flavor, always sear the beef well before braising.

If the meat feels tough, it needs more time—return to the oven and check every 30 minutes.

Leftovers taste even better the next day and freeze beautifully for up to 3 months.

Keywords: apple cider braised beef, beef shoulder recipe, fall beef dinner, braised chuck roast