1-Let’s dive into making this French Onion Pot Roast. Start by getting your ingredients ready to ensure a smooth process. Patting the chuck roast dry and seasoning it with salt and pepper is a great first move.

2-Heat a large skillet or Dutch oven over medium-high heat, then add the butter and oil. Once it melts and crackles, sear the roast on all sides for 2-3 minutes until browned, and set it aside. You can sauté half the sliced onions in the pan with some oil for 3-4 minutes until softened if you like.

3-Slow Cooker Method: For the slow cooker, place the roast inside and add half the onions, minced garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, thyme, bay leaf, celery seeds, and sugar. Top with the remaining onions and cook on low for 6 to 8 hours until fork-tender.

4-Once done, remove the meat and keep it warm. Mix cornstarch with water to make a slurry, add it to the liquid, whisk, and cook for 5-7 minutes until thickened.

5-Oven Method: Preheat your oven to 275°F. After sautéing the onions, return the roast to the Dutch oven with all the liquids and seasonings, making sure the liquid covers half the roast. Cover and braise for 1 hour and 15 minutes, then check for tenderness and braise for another 1 to 1.5 hours.

6-Remove the roast and keep it warm. Simmer the liquid on the stovetop, add the cornstarch slurry, and cook until thickened for that yummy gravy.

7-Stovetop Method: For stovetop cooking, follow the oven steps but finish by thickening the gravy on the stove. This way, you get the same tender results with a bit less wait.