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 ketchup
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 1/2 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
1/2 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
Freshly ground black pepper
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