First Step: Preheat and Prepare the Roast Preheat your oven to 325°F (163°C). Pat the beef chuck roast dry, then season generously with kosher salt and black pepper. Dredge the roast lightly in flour, shaking off any excess to avoid clumps in the sauce.

Second Step: Sear the Roast Heat 1 tablespoon of salted butter and 2 tablespoons olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the roast on all sides, about 4 minutes per side, until a rich, golden-brown crust forms. This step locks in juices and enhances flavor depth. Remove roast and set aside temporarily.

Third Step: Sauté Aromatics In the same pot, melt remaining butter and sauté sliced onions for 5 minutes until soft and fragrant. Add the sliced shallots and 1/2 cup of apple cider; season with salt and pepper. Cook for an additional 5 minutes until the onions and shallots turn golden and caramelized.

Fourth Step: Add Herbs and Return Roast Stir in fresh chopped thyme, then place the roast atop the onion mixture. Spread apple butter evenly over the top of the roast. Pour the remaining 1 1/2 cups apple cider and 2 cups chicken broth or dry white wine over the roast. Surround the roast with quartered potatoes and cover with a lid or foil.

Fifth Step: Braise in Oven Transfer the Dutch oven to the preheated oven and cook for 2 1/2 to 3 hours until the meat is fork-tender. Check the roast occasionally; add broth or cider if the liquid reduces too much.

Sixth Step: Crisp the Potatoes and Finish Roast Increase oven temperature to 425°F (218°C). Remove potatoes and gently smash with a fork or masher. Toss them with butter, garlic powder, sage, and flaky sea salt. Spread on a baking sheet and roast uncovered for 20-25 minutes until golden and crispy, spooning melted butter over occasionally.

Final Step: Caramelize Roast Top and Serve Return the roast uncovered to the oven and roast for another 20-30 minutes to deepen caramelization on top, keeping onions moist by adding broth or wine if needed. Let the roast rest for 10 minutes before slicing or shredding. Serve with crispy smashed potatoes and spoon pan gravy over all for a comforting, flavorful meal.