Pat roast dry and season generously with salt and pepper
Heat 2 tbsp olive oil in a Dutch oven over high heat until smoking
Sear roast for 4 minutes per side, until deeply browned
Remove roast and set aside. Reduce heat to medium
Cook carrots, onion, and garlic in the same pot for 3-4 minutes until softened
Return roast to pot, add 2 cups non-alcoholic cider and reduce to cover with broth.
Bring to gentle simmer, then transfer to oven; cook uncovered for 3.5 hours (210 minutes) until meat is fork-tender
Meanwhile, slice potatoes paper-thin and pat dry with a towel
In a separate skillet, melt rendered beef fat from roasting (or add neutral oil if necessary)
Cook potatoes in hot fat for 3 minutes per side until golden. Add sage leaves during last 2 minutes of frying
Rest meat for 10 minutes. Slice or shred and serve alongside sage potatoes with braising glaze