• 1. Preheat the oven to 325° F. Season the roast with salt and pepper, then coat with flour.

  2. Arrange the onions and shallots in a large Dutch oven and dot with butter. Set the roast on top. Spread with apple butter. Pour the cider and wine around the roast. Add the carrots and thyme, then arrange the sweet potatoes around and over the roast.

  3. Cover and roast for 2 1/2 to 3 hours, until the beef is fork tender. Remove the sweet potatoes to a baking sheet and increase the oven temperature to 425° F.

  4. Toss the potatoes with the butter, garlic powder, Parmesan, and sage. Roast for 20 minutes, until crisp.

  5. At the same time, return the roast to the oven, uncovered, for 10-15 minutes, until caramelized on top. Add a splash of broth, cider, wine, or water if the pan juices are getting low.

  6. Spoon the onions and gravy over the roast. Finish with fresh thyme and flaky sea salt. Serve with the crispy sweet potatoes and sage, spooning the browned butter from the baking sheet over the potatoes.

The Crockpot

• 1. Season the roast with salt and pepper, then coat with flour. Add the onions and shallots to the Crockpot and dot with butter. Set the roast on top and spread with apple butter. Pour the cider and wine around the roast. Add the carrots, thyme, and sweet potatoes.

  2. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the beef is fork tender.

  3. Remove the sweet potatoes to a baking sheet. Toss with the butter, garlic powder, Parmesan, and sage. Roast at 425° F for 20 minutes, until golden and crisp.

  4. Spoon the onions and gravy over the roast. Finish with fresh thyme and sea salt. Serve with the crispy sweet potatoes and sage alongside.