Pat down your chuck roast and season generously with salt and pepper on all sides. Heat a large skillet over medium-high heat. Add the butter and a splash of oil. When the butter melts, add the chuck roast to the skillet and sear on all sides for about 2-3 minutes per side. Remove to a plate.

Optional: Add a little more oil to the pan and sauté the onions for 3-4 minutes or until they sweat down just a tad bit.

Slow Cooker: Add half the onions to the slow cooker, followed by all the garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds, sugar, and the chuck roast. Top with the other half of the onions. Cook on low for 6-8 hours.

Remove the meat from the slow cooker. Combine 2 tablespoons of the cornstarch and water in a small bowl. Add to the slow cooker, stir and let cook for an additional 5-7 minutes.

Oven Directions: Preheat the oven to 275ºF. After sautéing the onions, add the chuck roast back in with the garlic and remaining ingredients. Cover with a lid and let braise for 1 hour and 15 minutes. Continue braising for an additional 1 to 1 ½ hours.

Remove the meat from the dutch oven. Combine 2 tablespoons of cornstarch and water. Heat the dutch oven over medium-high heat, add the cornstarch mixture while stirring, let simmer.

Serve the pot roast over a bed of fluffy cheddar mashed potatoes or with some no knead crusty bread on the side.