From Stop and Shop
3 pounds boneless chuck roast, bottom round or rump roast
1/2 tsp salt
1 Tbsp canola oil
2 cups apple cider
6 whole black peppercorns
6 whole cloves
2 bay leaves
1 pound fresh carrots, peeled and sliced
1 pound yellow onions, peeled and quartered
1 1/2 pounds white potatoes, peeled and cut into wedges
1/4 cup all-purpose flour
3/4 cup water, divided
Trim fat from roast. Pat roast dry with clean paper towels, rub salt into roast.
Heat oil in a large Dutch oven or large saucepan over medium-high heat. Add roast and brown on all sides.
Add apple cider, peppercorns, cloves and bay leaves. Reduce heat to low, cover with a tight fitting lid. Simmer for a total of 2 hours, turning roast occasionally.
During the last 45 minutes add vegetables and 1/2 cup cold water, recover pan. Continue to simmer until meat and vegetables are tender. Transfer meat and vegetables into serving dishes, cover and keep warm.
Strain liquid into a 2-cup measuring cup and discard peppercorns, cloves and bay leaves. If necessary, add enough water to juices to equal 2 cups. Return to Dutch oven. Stir flour and remaining 1/4 cup cold water together in a small cup. Whip into juices. Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 1 more minute. Ladle sauce atop sliced beef. Serve hot with vegetables.
Serve with a fresh spinach salad from the salad bar and crusty rolls from the bakery.