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.