3 Tbspns All Purpose Flour
½ Tspn Kosher Salt
½ Tspn Fresh Ground Pepper
3# Boneless Shoulder Roast
2 Tbspns Vegetable Oil
1 Cup Apple Cider (or juice if no cider is available)
1 Cup Beef Stock
1 Medium Onion
1 Tspn Dried Thyme
1 Bay Leaf
8 Red Potatoes - quartered
6 Medium Carrots – chopped large
4 Celery Ribs – chopped large

Place the flour, salt & pepper in a gallon-sized ziptop bag; then put the meat into it, close and shake well to coat. In a large Dutch oven heat the oil then brown the meat on all sides, 2 to 3 minutes per side. Add the apple cider and broth, carefully deglazing the pot without removing the meat. Add the onion, thyme and bay leaf. Bring to a boil; reduce heat, cover and let simmer for 2 hours. Add the potatoes, carrots, celery then cover and let simmer for another hour or so. Discard bay leaf, thicken juices with flour if desired, and serve.