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 cloudy apple cider
• 1 cup beef stock
• + 33 more ingredients
• • About ¹/₃ cup Worcestershire sauce
  • About ¹/₃ cup dark brown sugar, lightly packed
  • About ½ 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
  • ½ cup fresh parsley tops, coarsely chopped
  • 8 ribs celery with leafy tops, very thinly sliced on an angle
  • 1 large portabella mushroom, halved and gilled, very thinly sliced1 lemon, juiced
  • Celery salt
  • EVOO
  • Freshly ground black pepper
  • 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 cloudy apple cider
  • 1 cup beef stock
  • About ¹/₃ cup Worcestershire sauce
  • About ¹/₃ cup dark brown sugar, lightly packed
  • About ½ 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
  • ½ cup fresh parsley tops, coarsely chopped
  • 8 ribs celery with leafy tops, very thinly sliced on an angle
  • 1 large portabella mushroom, halved and gilled, very thinly sliced1 lemon, juiced
  • Celery salt
  • EVOO
  • Freshly ground black pepper

1. Bring the meat to room temperature, pat dry and sprinkle liberally with salt and pepper. 2. Combine the parsley, celery and mushrooms; dress with lemon juice and just enough EVOO to coat, season with celery salt and pepper. 3. Bring the meat to room temperature, pat dry and sprinkle liberall...

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