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 oil over medium-high heat. Sear chuck roast on both sides until golden brown, about 5 minutes per side. Remove from pot and set aside.
• Reduce heat to medium. In the same pot, melt the butter. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until light brown.
• Add minced garlic and cook for another 2 minutes. Stir in the white wine to deglaze and let reduce by half. Sprinkle with flour and stir to coat.
• Add beef broth and Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a simmer and season with salt and pepper.
• Return the seared chuck roast into the pot, ensuring the liquid covers about ¾ or more of the beef. Add more broth if needed.
• Cover with the lid and braise in the oven for 3.5 hours until tender. For extra tenderness, cook for an additional 20 minutes.
• Remove from the oven and increase temperature to 400 degrees F.
• Shred the beef into smaller chunks in the same pot. Discard excess fat, bay leaves, and herb bundles.
• Top with shredded Gruyere cheese and return to the oven until melted, about 5-7 minutes.
• Serve warm over mashed potatoes or your favorite sides, along with toasted baguette slices.