1-Getting started with this recipe is simple and fun, beginning with prepping your ingredients for a smooth cooking process. Pat the chuck roast dry and season it well with salt and pepper to enhance its flavor right from the start. For those opting for plant-based options, prepare extra-firm tofu or seitan in the same way to keep the steps consistent.

2-Once your roast is ready, heat a large skillet or Dutch oven over medium-high heat and add the butter and a splash of oil. Sear the roast on all sides for about 2-3 minutes each until it forms a nice crust, then set it aside. This step locks in the juices and adds depth to the final dish.

3-Browning and Building Flavors: Next, if you choose, sauté the sliced onions in a bit more oil for 3-4 minutes to soften them, which boosts their sweetness. For the slow cooker method, layer half the onions at the bottom, add the garlic, beef broth, Worcestershire sauce, apple cider vinegar, onion powder, dried thyme, bay leaf, celery seeds, and sugar.

4-Place the seared roast on top and cover with the remaining onions, then cook on low for 6-8 hours until the meat is tender and easy to shred. The oven method involves preheating to 275ºF, adding the roast and liquids to a Dutch oven, and braising for 1 hour and 15 minutes, checking and continuing as needed.

5-Finishing Touches: After cooking, remove the meat and keep it warm while you thicken the sauce. Mix 2 tablespoons of cornstarch with ⅓ cup water to make a slurry, stir it into the cooking liquid, and simmer for 5-7 minutes until it reaches the right consistency. If needed, add more slurry for a thicker gravy.

6-This approach works for stovetop too, where you bring the liquid to a simmer and add the slurry to thicken. The preparation time is about 10 minutes of prep, 8 hours and 15 minutes of cook time for slow cooker, totaling around 8 hours and 25 minutes.