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1
Combine 1/4 of the onion, the chopped apple, and 2 tablespoons of the garlic in the bowl of a food processor. Process until smooth.
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2
Combine the salt, pepper, ginger, 2 tablespoons of garlic and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the roast in the hot oil, turning until golden on all sides.
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3
Place the browned roast a roasting pan and scatter the celery, potatoes and the remaining onion around the roast.
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4
Pour apple cider, wine, onion soup mix, and processed mixture into a large bowl and mix well.
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5
Pour the mixture over the vegetables and roast.
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6
Cover the pan with foil, and cook at 300 deg F for 4 hours. Baste the roast in the juices every hour or so.
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7
After 4 hours add the carrots to the pan and add the remaining 2 tablespoons of garlic over the top of the roast, pressing the garlic into the surface and crevasses in the roast with a spoon or your fingers.
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8
Cover the pan with the foil and increase heat to 425 deg F. Cook for an additional 3 hours. Baste the roast in the juices every hour or so.
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9
Serve with the juices, or thicken with corn starch for a wonderful gravy.
