Preheat the oven to 325°F (165°C).

Season the roast: Pat the beef chuck roast dry. Rub it with kosher salt and black pepper, then dust with flour so it has a light coating.

Cook the onions and shallots: In a large oven‑safe Dutch oven over medium‑high heat, add 1 tablespoon of butter. Add the sliced yellow onions and sauté about 5 minutes until they start to soften. Add the halved shallots and pour in ½ cup of the apple cider. Season with a pinch of salt and pepper; cook another ~5 minutes until onions turn lightly golden.

Add the roast and apple butter: Stir in the chopped fresh thyme. Nestle the seasoned roast into the bed of onions and shallots. Evenly coat the top of the roast with apple butter. Pour in the remaining 1½ cups apple cider and the chicken broth (or white wine) so the liquid surrounds the roast.

Add potatoes and begin roasting: Arrange the baby potatoes around the roast in the Dutch oven. Cover with the lid and transfer to the preheated oven. Roast for 2½ to 3 hours (or until the roast is very 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 them into halves or quarters if needed. Dot with 5 tablespoons of butter, sprinkle with garlic powder, scatter fresh sage leaves on top, and roast for 20–25 minutes until golden and crispy. Drizzle melted butter and sage over the potatoes and finish with flaky sea salt.

Caramelize the roast: While the potatoes crisp, return the roast (uncovered) to the oven to caramelize its top; cook for an additional 20–30 minutes. If the onions/liquid seem to be drying out, add a little extra broth to keep the base moist.

Serve: Slice the pot roast and serve topped with the bed of caramelized onions and the rich gravy from the pot. Place the roasted sage butter potatoes on the side for a full comforting meal.