Cooking Instructions

• Preheat oven to 300 degrees F.
• Pat dry chuck roast. Season on both sides generously with Kosher salt and ground black pepper.
• In a large Dutch oven, heat a few generous drizzles of oil over medium-high heat. Sear chuck roast on both sides until a golden brown crust forms, about 5 minutes per side. Remove from the pot and set aside.
• Reduce heat to medium. In the same pot, melt the butter. Add the sliced onions and cook for a total of 25-30 minutes, stirring occasionally.
• Add minced garlic for another 2 minutes. Stir in the white wine to deglaze, then let it reduce by about half. Sprinkle 1 tablespoon of flour and stir to coat.
• Add beef broth and Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a simmer. Season with salt and pepper to taste.
• Return the seared chuck roast into the pot. Cover with liquid. If not covered, top with more broth.
• Cover tightly with the lid and braise in the oven for 3.5 hours until fall-apart tender.
• Remove from the oven and increase oven temperature to 400 degrees F.
• In the same pot, shred the beef into smaller chunks. Discard any excess fat.
• Top evenly with shredded Gruyere cheese and return to the oven until melted, about 5-7 minutes.
• Serve warm over mashed potatoes or toasted baguette slices.