Roast with apple cider, apples, and onions. Serve with garlic mashed potatoes and sauteed spinach.
Heat oven to 350 degrees. Pat dry roast with a paper towel. Season with salt and pepper. In a heavy-bottomed Dutch oven over high heat, heat oil and sear roast on all sides (about 3 minutes per side). Remove to a plate. Lower heat to medium. Add carrots and onion; cook 2 to 3 minutes. Add apples. Place roast back in pan and nestle into the vegetables. Add stock and cider. Cover and place in oven for about 3 hours. Remove the roast to a plate and with foil; let rest at least 10 minutes. Skim and discard the fat. Strain.