in sautee pan, heat butter and olive oil until butter is melted.
add onions and cook for 3 minutes, add garlic, then sauerkraut. lower temp to low simmer.
add salt, pepper, garlic powder, thyme and brown sugar, stir well then let it cook for about half hour to 40 minutes at a very low temp. stir about every 5 to 7 minutes
at the very end of caramelizing the sauerkraut mixture turn the heat up to medium and let this sit for a few minutes to brown. scrape into covered dish or dutch oven.
Next, rub the roast with salt, pepper, ground thyme and garlic powder, dust with flour. Fry in remaining 3 T olive oil on each side until browned. Put on top of kraut.
pour chicken stock into pan to deglaze pan, bring to a boil. pour over roast, cover and set in 325 degree oven for one hour. Remove lid then continue to bake until internal temp is over 170 degrees. Usually takes about 2 hours, but might be less or more depending on size of roast and if you've got bones.