1-Step 1: Preheat and prep your roast: First Step: Preheat your oven to 300°F. Pat the chuck roast dry with paper towels, then season generously on all sides with kosher salt and ground black pepper. Dry surface equals better browning, so take a moment with this step.

2-Step 2: Sear the beef for a rich crust: Second Step: Heat olive oil in a large Dutch oven over medium-high heat. Add the roast and sear for about 5 minutes per side, until deeply golden brown. Try not to keep flipping it constantly, since the goal is a flavorful crust.

3-Step 3: Caramelize the onions slowly: Third Step: Remove the roast and set it aside. Reduce heat to medium, then melt 4 tablespoons unsalted butter in the same pot. Add 4 large yellow onions, thinly sliced and cook for 25 to 30 minutes, stirring occasionally, until lightly golden brown. Add 6 cloves minced garlic and cook for 2 minutes more.

4-Step 4: Deglaze and build the braising sauce: Fourth Step: Pour in ¾ cup dry white wine and deglaze the pot, scraping up the browned bits. Let it reduce by half, then stir in 1 tablespoon all-purpose flour to coat. Add 3 cups beef broth, 2 tablespoons Worcestershire sauce, 3 bay leaves, 2 sprigs rosemary, and 4 sprigs thyme. Bring everything to a simmer, then taste and adjust salt and pepper. At this point, the sauce should smell fragrant and savory, with the onion sweetness coming through.

5-Step 5: Braise until fall-apart tender: Final Step (braise): Return the roast to the pot. Make sure the braising liquid covers about three-quarters of the beef. If needed, add more broth to reach that level. Cover and braise in the oven for 3.5 hours until fall-apart tender. If you want even more tenderness, add 20 more minutes.

6-Step 6: Shred, finish with Gruyere, and serve: When the roast is ready, remove it from the oven. Raise the oven temperature to 400°F. Shred the beef in the pot and discard any excess fat, bay leaves, and herbs so the gravy stays smooth. Top with 1 cup freshly shredded Gruyere cheese and bake for 5 to 7 minutes until melted and bubbly. Serve warm with sliced baguette or over mashed potatoes.