Preheat the oven

• Preheat the oven to 160 °C (320 °F).

Season and sear the beef

• Pat the beef dry and season generously with salt and black pepper.
• Heat the olive oil in a Dutch oven over medium-high heat.
• Sear the beef for 4–5 minutes per side until deeply browned, then remove and set aside.

Sauté the aromatics

• In the same pot, sauté the onion and celery for about 5 minutes.
• Add the garlic and tomato paste and cook for another 1–2 minutes.

Deglaze and add the liquids

• Pour in the apple cider, scraping up all the browned bits from the bottom of the pot.
• Add the beef broth, thyme, rosemary and bay leaves.

Braise the roast

• Return the beef to the pot; the liquid should cover about ⅔ of the meat.
• Cover with a lid and transfer to the oven for 3.5–4 hours, until fork-tender.
• Add the carrots during the last 50 minutes of cooking.

Reduce the sauce

• Remove the beef and vegetables from the pot.
• Strain the cooking liquid into a saucepan.
• Bring to a gentle simmer over medium heat and cook uncovered for about 15 minutes, until slightly reduced and more concentrated.
• Let it cool slightly before serving.

Serve

• Shred the beef into large pieces.
• Serve over creamy mashed potatoes with the carrots, apple cider sauce and fresh chopped parsley.