Cooking Steps

• 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 generous amount of oil over medium-high heat. Sear chuck roast on both sides until golden brown, about 5 minutes each side. Remove and set aside.
• Reduce heat to medium. In the same pot, melt the butter. Add the sliced onions and cook for 25-30 minutes until they are light brown, deglazing with broth if necessary.
• Add minced garlic and cook for another 2 minutes. Stir in the white wine and let it reduce by half, then sprinkle with flour and stir to combine.
• Add beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a simmer and season with salt and pepper.
• Return the seared chuck roast to the pot, ensuring that the liquid covers at least ¾ of the beef. Add more broth if necessary.
• Cover tightly and braise in the oven for 3.5 hours until tender. Cook for an additional 20 minutes for more tenderness if desired.
• Remove from the oven and increase the temperature to 400 degrees F.
• Shred the beef into smaller chunks in the same pot, discarding excess fat, bay leaves, and herb bundles.
• Top with shredded Gruyere cheese and return to oven until melted, about 5-7 minutes.
• Serve warm over mashed potatoes or favorite sides, alongside toasted baguette slices.