Preparation

Pat the chuck roast (2½–3 lbs) dry with paper towels. Season all sides with salt, pepper, garlic powder (1 tsp), and onion powder (1 tsp).

In a Dutch oven or large oven-safe pot, melt butter (2 Tbsp) over medium-high heat. Sear the roast for 3–4 minutes per side until well-browned. Remove the roast and set aside.

Add tomato paste (1 Tbsp) to the pot and stir for 30 seconds. Then pour in beef broth (2 cups), apple cider vinegar (1 tsp), soy sauce (1 tsp), ginger paste (½ tsp), ground mustard (½ tsp), water (2 Tbsp), cinnamon (pinch), minced garlic (½ tsp), and extra onion powder (½ tsp). Stir thoroughly to combine, scraping up any browned bits from the pot.

Return the roast to the pot, cover tightly, and transfer to a 300°F (150°C) oven. Braise for 3½ to 4 hours, or until the meat is tender and easily pulled apart.

With 1 hour left, melt butter (1 Tbsp) in a skillet over medium heat. Add chopped celery (1 cup), turnips (1 cup), and cauliflower (1 cup). Sauté for 5–7 minutes, then add to the pot with the roast for the remaining cook time.

Once done, remove the roast and vegetables. Let the meat rest for 10 minutes before slicing. Spoon the pan juices over everything before serving.