Ingredients
Equipment
Method
- Preheat and Prep: Preheat your oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels, then season it generously on all sides with the kosher salt and black pepper.
- Sear the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. Carefully place the seasoned roast into the hot pot and sear for 4 to 5 minutes per side until a deep, dark brown crust forms. Remove the roast from the pot and transfer it to a plate.
- Soften the Onions: Reduce the heat to medium. Add the thinly sliced yellow onions to the Dutch oven. Cook for 8 to 10 minutes, stirring frequently, until they begin to soften and turn a light golden color. Add the minced garlic and cook for 1 additional minute until fragrant.
- Deglaze the Pot: Pour in the balsamic vinegar (or red wine) to deglaze the pot. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom. Let the liquid simmer and reduce for about 2 minutes.
- Braise the Roast: Return the seared chuck roast and any resting juices back to the Dutch oven, nestling it right into the onions. Pour the beef broth and Worcestershire sauce over the top. Add the fresh thyme sprigs and bay leaves.
- Slow Cook in Oven: Bring the liquid to a gentle simmer on the stovetop. Once bubbling, cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Bake for 3 to 3.5 hours, or until the beef is incredibly tender and easily pulls apart with a fork.
- Melt the Cheese: Remove the Dutch oven from the oven. Discard the thyme stems and bay leaves. Use two forks to gently shred the beef into large chunks directly in the pot, mixing it with the jammy onions and gravy. Sprinkle the shredded Gruyere or Provolone cheese evenly over the top of the meat and onions.
- Broil and Serve: Place the pot back in the oven, uncovered, under the broiler for 3 to 5 minutes until the cheese is completely melted, bubbly, and slightly golden brown. Garnish with fresh chopped parsley and serve immediately with crusty bread or over creamy mashed potatoes.
Notes
Slow Cooker Instructions: To make this in a slow cooker, complete steps 1 through 4 in a skillet on your stovetop. Transfer the seared beef, softened onions, and all the liquids into your slow cooker. Cook on LOW for 8 hours or HIGH for 4 to 5 hours until tender. Shred the beef, add the cheese on top, and place the slow cooker lid back on for 10 minutes until the cheese melts.
Choosing the Onions: Yellow onions are the absolute best choice for this recipe. They have the perfect balance of sweetness and astringency, allowing them to caramelize beautifully without turning the savory gravy into a sugary syrup.
Thickening the Gravy: The onions naturally thicken the cooking liquid, but if you prefer a traditional, heavy gravy, you can remove the cooked beef, whisk a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water into the bubbling liquid, and simmer for 3 minutes before adding the beef and cheese back in.
Choosing the Onions: Yellow onions are the absolute best choice for this recipe. They have the perfect balance of sweetness and astringency, allowing them to caramelize beautifully without turning the savory gravy into a sugary syrup.
Thickening the Gravy: The onions naturally thicken the cooking liquid, but if you prefer a traditional, heavy gravy, you can remove the cooked beef, whisk a slurry of 1 tablespoon cornstarch and 1 tablespoon cold water into the bubbling liquid, and simmer for 3 minutes before adding the beef and cheese back in.