Ingredients

• 2 ¼ pounds boneless chuck roast, trimmed
• 1 ½ teaspoons kosher salt
• 3 tablespoons olive oil
• 1 pound carrots, peeled and cut into 3-inch pieces
• 4 medium yukon gold potatoes (about 1 1/2 pounds), quartered
• 1 small head cabbage, cored and quartered
• 1 ¼ cups unsalted beef stock
• 3 tablespoons apple cider vinegar
• 3 tablespoons light brown sugar
• 2 tablespoons stone-ground mustard
• 2 garlic cloves, minced (about 2 teaspoons)
• ¾ teaspoon black pepper
• 3 tablespoons roughly chopped fresh flat-leaf parsley