Ingredients:

  • 3.5 lbs Beef Chuck Roast
  • 2 tsp Kosher Salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp High-smoke point oil
  • 5 Large Yellow Onions, thinly sliced
  • 4 cloves Garlic, minced
  • 2 tbsp Unsalted butter
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Fresh thyme leaves
  • 2 cups Rich beef bone broth
  • 2 Bay leaves
  • 1 French Baguette, sliced into 1-inch rounds
  • 2 cups Gruyère cheese, shredded
  • 1/2 cup Parmigiano-Reggiano, grated

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels. Season aggressively with salt and pepper. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the meat for 5–7 minutes per side until a dark, mahogany crust forms. Remove meat and set aside.
  2. Lower heat to medium. Add butter and the sliced onions to the pot. Cook, stirring occasionally, for 20–25 minutes until the onions are soft and deep golden brown. Add garlic and thyme, cooking until fragrant. Deglaze the pan with balsamic vinegar, scraping up the fond from the bottom.
  3. Place the beef back into the pot, nestled into the onions. Pour in the beef bone broth and add bay leaves. Cover tightly and transfer to a 300°F (150°C) oven. Braise for 7 to 8 hours until the meat shreds effortlessly with a fork.
  4. Toast baguette slices until golden. Shred the beef slightly into the gravy. Top the pot or individual bowls with toasted bread and a generous heap of Gruyère and Parmigiano-Reggiano. Broil for 2–3 minutes until cheese is bubbling and charred.