Cooking Instructions

• Preheat your oven to 300°F (150°C).
• Pat the chuck roast dry and season generously with kosher salt and black pepper.
• Heat olive oil over medium-high heat and sear the roast for about 5 minutes on each side until browned. Remove and set aside.
• Reduce heat to medium, add butter, and cook sliced onions for 25–30 minutes until caramelized. Add beef broth if needed.
• Stir in minced garlic, cook for 2 minutes, then add apple cider vinegar, scraping browned bits from the pot.
• Sprinkle flour over onions, stirring well, then gradually add beef broth and Worcestershire sauce until smooth.
• Add bay leaves, rosemary, and thyme. Bring to a gentle simmer.
• Nestle the seared chuck roast into the onion mixture, adding enough broth to cover ¾ of the meat.
• Cover the pot tightly and braise in the oven for 3½ hours or until fork-tender.
• Remove bay leaves and herbs. Shred beef into large chunks in the sauce.
• Increase oven temperature to 400°F (200°C). Sprinkle shredded cheese over beef and bake uncovered for 5–7 minutes until melted.
• Serve warm over mashed potatoes or with toasted baguette slices.