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.