1 to 2 1/2 lb. chuck pot roast (2-inch thick)
3 tbsp. flour
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried thyme
3 tbsp. oil
2 c. apple juice or cider
1/2 c. water
2 tbsp. vinegar
4 carrots, quartered
2 onions, sliced
1 stalk celery, sliced
1 apple, cored and chopped

To cut roast into 1-inch cubes, first trim excess fat from roast. Cut roast into 1-inch slices. Cut each slice in half lengthwise, then cut into 1-inch pieces.

In a plastic bag, combine the flour, salt, pepper and thyme. Add meat cubes, a few at a time, shaking to coat.

In Dutch oven, heat oil. Add about 1/3 of the meat cubes, turning to brown evenly on all sides. Transfer browned meat to bowl. Repeat with remaining meat. Return all of the meat to the Dutch oven. Pour the apple cider, the water and vinegar over the meat cubes. Heat the meat-cider mixture over medium to high heat until the mixture boils. Stir to keep meat from sticking. Cover. Reduce heat and simmer for 1 1/2 to 2 hours or until meat is nearly tender. Add carrots, potatoes, onions, celery and apple. Cover and continue cooking about 30 minutes more or until vegetables and meat are tender.

Serves about 6.