Preheat the oven to 275° F.
Trim fat off the roast, and season with salt and pepper.
Heat the butter and a tablespoon of oil in the Dutch oven and sear the meat on all sides for 2-3 minutes each side.
Remove roast and place on a plate.
Add remaining oil to the pan and sauté thinly sliced onions for 2-3 minutes.
Place the meat back into the pan, and fill the dutch oven about ¾ full with the beef broth.
Add garlic, Worcestershire sauce, vinegar, bay leaves, celery seed, dried thyme, onion powder, and sugar.
Cover with lid and place in a preheated oven and cook at 275° F for 3 hours.
When it is finished cooking, remove the roast from the dutch oven. Cover it to keep it warm while you make a gravy with the remaining pan drippings.