In a large pot melt Olive Oil (3 tablespoon) and Butter (2 tablespoon) until butter starts browning.
Place the Boneless Chuck Roast (3 pound) into the pot to sear. Season with Salt (2 teaspoon) and Ground Black Pepper (2 teaspoon). Let it continue to cook over a medium high heat for about 5 minutes.
Flip the meat and let it continue to cook and sear.
Pour in the Orange Soda (12 fluid ounce), let it come up to a boil and stir.
Add Baby Carrots (1 cup), Brown Sugar (2 tablespoon), Celery (1/2 cup), Ground Ginger (1/2 teaspoon), Smoked Paprika (1/2 teaspoon), Garlic Powder (1 1/2 teaspoon) and give it a thorough mix
Add in Soy Sauce (1/3 cup) and enough Water (to taste) to cover everything in the pot. Cover with lid and bring up to a boil on high heat.
After its come up to a boil add in Onion (1), stir and let it continue to boil covered over high heat for 35 minutes.
Add the other Onion (1), Potato (6) and enough Water (to taste) to cover the meat. Place the lid back on and lower the heat to medium, continue to cook for another 30 minutes.
In a small bowl mix the Corn Starch (1/4 cup) and Water (1/4 cup). Add into the pot roast and mix to thicken the liquid.
Lay the Broccoli Florets (2 cup) on top and cook for another 20 minutes. Serve and enjoy!