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In a small bowl, stir together salt, dried onion, pepper and nutmeg.
Pat roast dry and rub with seasoning mixture.
Heat oil in a large skillet over medium-high heat.
Add roast and brown on all sides, about 10 minutes total.
Transfer to a 6-quart slow cooker and surround with carrots, potatoes and cabbage.
Add onions and broth to skillet and cook over medium heat, stirring frequently until browned, about 12-14 minutes.
Stir in cider.
Pour onions and liquid over roast.
Cover and cook until beef is fork-tender, 8 to 9 hours on low or 4 to 4 1/2 hours on high.
Slice or shred roast and serve with vegetables and pan juices.
Top with Maldon and dill before serving.