Preheat the Oven
Preheat your oven to 325 °F (165 °C).

Season the Roast
Pat the beef chuck roast dry with paper towels. Rub the roast all over with the kosher salt, black pepper, and then toss or pat in the 2 tablespoons of flour so it gets a light coating. This helps with browning and thickening the sauce.

Cook the Onions and Shallots
Place a large oven‑safe Dutch oven on medium-high heat. Add 1 tablespoon of butter and let it melt. Add the sliced onions and sauté for about 5 minutes until beginning to soften. Then add the halved shallots. Pour in ½ cup of apple cider, season with a pinch of salt and pepper, and cook for another 5 minutes until the onions begin to turn a light golden hue.

Add the Roast and Apple Butter
Stir in the fresh chopped thyme into the onions. Nestle the seasoned roast into the onion mixture. Spread the apple butter evenly over the top of the roast. Carefully pour in the remaining 1½ cups apple cider plus the 2 cups of chicken broth (or dry white wine, if using). The liquid should come up at least partway up the roast, but it’s okay if the top of the roast peeks out slightly.

Add Potatoes and Begin Roasting
Arrange the baby potatoes around the roast—tucking them in among the onions and liquid. Cover the Dutch oven with its lid, then transfer to the oven. Roast for 2½ to 3 hours, until the roast is tender (test by inserting a fork; it should yield easily).

Crisp the Potatoes
After the roast is tender, increase the oven temperature to 425 °F (220 °C). Carefully remove the potatoes from the Dutch oven and place them on a baking sheet. Slice the potatoes in halves or quarters (depending on size). Dot them with 5 tablespoons of butter, sprinkle with garlic powder, and scatter fresh sage leaves over the top. Roast them for 20–25 minutes until they are golden and crispy. Remove and drizzle the melted butter and sage over the potatoes, then finish with a sprinkle of flaky sea salt.

Caramelize the Roast
Meanwhile, return the roast (uncovered) to the oven. Cook it for an additional 20–30 minutes to caramelize the top. If during this time the onions or edges look dry, add a splash of broth or apple cider. The goal is a rich, browned crust while preserving moisture.

Serve
Slice the roast against the grain. Plate with a generous portion of caramelized onions and the luscious gravy from the pot. Serve alongside the crispy sage‑butter potatoes for a satisfying, hearty meal.