INGREDIENTS
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1 (2 pound) chuck roast (see notes for larger)
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2 tablespoons butter
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a splash of oil
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3 cloves minced garlic
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2 large onions, thinly sliced
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2 cups beef broth
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1 tablespoon EACH Worcestershire sauce AND apple cider vinegar
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1/2 teaspoon onion powder
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1/2 teaspoon dried thyme
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1 bay leaf
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⅛ teaspoon celery seeds (crushed between fingers)
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1 tablespoon sugar
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2-3 tablespoons cornstarch
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1/3 cup water