Cooking Instructions

• Preheat your oven to 300°F (150°C) to prepare for a cozy braise.
• Pat the boneless chuck roast dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
• In a Dutch oven, heat olive oil over medium-high heat. Add the seasoned roast and sear for about 5 minutes on each side until nicely browned. Remove and set aside.
• In the same pot, melt the unsalted butter, then add in the sliced yellow onions. Cook for 25-30 minutes, stirring occasionally, until they turn golden brown.
• Stir in the minced fresh garlic and sauté for about 1 minute. Pour in the white wine, scraping up the brown bits from the bottom. Allow to reduce by half.
• Sprinkle the flour into the pot, stirring to combine, then add the beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a gentle simmer and season to taste.
• Return the seared roast to the pot, ensuring it’s mostly submerged in the liquid.
• Cover the Dutch oven with a lid and place it in the oven. Braise for about 3.5 hours, or until the roast is fork-tender.
• Once done, remove from the oven. Increase the oven temperature to 400°F (200°C). Shred the beef, discarding fat and herbs, and sprinkle Gruyere cheese over the meat. Bake for 5-7 minutes until cheese is melted.
• Serve warm over creamy mashed potatoes or alongside slices of baguette.