French Onion Pot Roast

• Mix flour, garlic powder, onion powder, salt and black pepper in a small bowl. Rub chuck roast with 1 tablespoon of the mixture. Set aside both the roast & the remaining flour mixture.
• Add ½ tablespoon olive oil and onions to a large pan (starting cold) and cook over medium-low heat until golden, stirring often, reducing heat as needed if the onions are burning or browning too quickly; this should take about 25 to 30 minutes. The onions should turn golden and caramelized, and the flavor should be sweet.
• Add remaining flour mixture to the onions and stir to thoroughly combine. Add sherry wine & cook for 1-2 minutes until the onions are thickened and fragrant. Add beef broth and onion seasoning. Stir & transfer to the slow cooker.
• Wipe out the same pan the onions were cooked in (definitely doesn’t have to be clean, but shouldn't be wet), spray with  olive oil & heat over medium-high.
• Add seasoned chuck roast and cook on each side until caramelized and brown, about 2 to 3 minutes on each side.
• Transfer the chuck roast to the slow cooker on top of the onion mixture and place thyme sprigs around the meat.  Cover and cook on low setting for 8 hours.
• Before the last hour of cooking (at the 7 hour mark), take the roast out and slice into 6 pieces. Taste the broth for salt and adjust as needed. Return the beef back into the onion mixture and finish cooking one more hour until the meat is fork tender.
• Serve with egg noodles, mashed potatoes, mashed cauliflower or roasted potatoes and vegetables.

Stove Method

• Place the browned roast and caramelized onions in a Dutch oven or a heavy, oven-safe pot, and bake in a preheated 375°F oven for 2 ½ hours or until the meat is fork tender. Check that there is enough liquid after 1 ½ hours, and cook until the meat and vegetables are tender.