Start by patting the chuck roast dry with paper towels on both sides. This helps it sear nicely. Then season generously with salt, pepper, and a sprinkle of celery seeds on both sides.

In a heavy-bottomed skillet (like cast iron), heat the oil over medium-high heat. Once it’s hot, sear the roast for about 3 minutes per side, until it’s nicely browned. Then, transfer the roast to your crock pot.

Next, it’s time to build flavor with the onions! In the same skillet, add sliced Vidalia onions, a bit more salt and pepper, smashed garlic cloves, a sprig of rosemary, a splash of balsamic vinegar, red wine, and a few dashes of Worcestershire sauce. Cook over medium heat for 10–15 minutes, stirring occasionally, until the liquid is absorbed and the onions are tender and golden.

Spoon the cooked onions over the roast in the crock pot.

Then, pour beef broth around the roast, tuck in a couple more rosemary sprigs, and place the pats of butter right on top of the roast for extra richness.

Cover and cook on LOW for 7–8 hours, until the beef is fall-apart tender.

When it’s done, transfer the roast to a cutting board and let it rest for 10-15 minutes before shredding to keep it juicy.

Meanwhile, strain the liquid from the crock pot into a saucepan. Add the onions from the strainer back into the crock pot, so they’re ready to serve with the beef.

Heat the strained liquid over medium heat. In a small bowl, whisk together cornstarch and cold water, then slowly whisk it into the hot liquid. Keep whisking until the gravy thickens, about 5 minutes.

Shred the beef with two forks, then serve it with those sweet, savory onions and a big ladle of the homemade gravy on top.