Apple Cider Pot Roast with Potatoes

Preheat the Oven: Preheat your oven to 325°F (165°C).
Season the Roast: Pat the beef chuck roast dry and rub it with kosher salt, black pepper, and flour to create a light coating.
Cook the Onions and Shallots: Heat a large oven-safe Dutch oven over medium-high heat. Add 1 tablespoon of butter, then add the sliced onions. Sauté the onions for about 5 minutes until they start to soften. Add the halved shallots and pour in 1/2 cup of apple cider. Season with a pinch of salt and pepper, and cook for another 5 minutes until the onions turn a light golden color.

Add the Roast and Apple Butter: Stir in the fresh thyme, then nestle the seasoned roast into the bed of onions and shallots. Spread the apple butter evenly over the top of the roast. Pour the remaining 1 1/2 cups of apple cider and chicken broth (or wine) into the pot.
Add Potatoes and Begin Roasting: Arrange the baby potatoes around the roast. Cover the Dutch oven with its lid and place it in the preheated oven. Let it cook for 2 1/2 to 3 hours, or until the roast becomes tender.
Crisp the Potatoes: Once the roast is tender, increase the oven temperature to 425°F (220°C). Remove the potatoes from the Dutch oven and place them on a baking sheet. Slice the potatoes into halves or quarters. Dot the potatoes with 5 tablespoons of butter, sprinkle them with garlic powder, and scatter fresh sage leaves on top. Roast in the oven for 20-25 minutes until the potatoes turn golden and crispy. Drizzle the melted butter and sage over the crispy potatoes and season with flaky sea salt.

Caramelize the Roast: Meanwhile, return the roast to the oven, uncovered, and cook for an additional 20-30 minutes to caramelize the top. If necessary, add extra broth to the pot to keep the onions from drying out.
Serve: Serve the pot roast sliced and topped with the caramelized onions and rich gravy from the pot. Arrange the roasted sage butter potatoes on the side for a cozy, comforting meal!