Ingredients:

  • 3.5 lbs beef chuck roast, well-marbled
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 0.5 cup dry sherry
  • 2 cups beef bone broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup shredded Gruyere cheese

Instructions:

  1. Pat the chuck roast completely dry with paper towels and season aggressively with salt and pepper on all sides.
  2. Heat oil in a large cast iron skillet or Dutch oven over high heat until shimmering. Sear the beef for 5–7 minutes per side until a thick, mahogany-colored crust forms.
  3. Remove the roast and set aside. In the same pan, melt the butter and add the sliced onions. Cook over medium heat for 10 minutes, scraping up the browned bits (fond) from the beef.
  4. Stir in the minced garlic and deglaze the pan with dry sherry. Allow the liquid to reduce by half.
  5. Transfer the beef and onion mixture to a 6-quart slow cooker. Add the beef bone broth, Worcestershire sauce, thyme, and bay leaf.
  6. Cover and cook on low for 8 hours (slow cooker) or in a Dutch oven at 300°F for 3 hours 30 minutes until the meat is fork-tender.
  7. Discard the thyme sprigs and bay leaf. Shred the beef slightly into large chunks and top with shredded Gruyere cheese. Cover for 5 minutes until the cheese is melted and velvety.