In a large skillet, heat oil and saute onions and celery until soft.
Add Chuck roast and 1/2 cup broth and bring to a simmer. Let reduce until almost no liquid remains.
Add 1/2 bottle new primal buffalo sauce. Let simmer and reduce for 5-6 minutes. Set aside.
In a blender, make cashew cream cheese. Combine cashews, garlic, lemon, vinegar, oil, salt, and water.
Blend until creamy. Pulse in dill so some pieces remain visible.
Layer your dip in a shallow baking dish: cashew cheese, shredded beef mixture, Remaining buffalo sauce on top. Place in oven for 10 minutes. Switch to broil to crisp up the top. Serve with celery sticks or tortilla chips.