Ingredients:

  • 1.6 kg beef chuck roast
  • 9 g kosher salt
  • 5 g cracked black pepper
  • 30 ml high-smoke point oil
  • 600 g yellow onions (approx. 3 large)
  • 28 g unsalted butter
  • 1 packet (28 g) French onion soup mix
  • 240 ml beef consommé or strong beef bone broth
  • 15 ml Worcestershire sauce
  • 4 sprigs fresh thyme
  • 100 g shredded Gruyère cheese
  • 15 g cornstarch
  • 30 ml cold water

Instructions:

  1. Pat the beef chuck roast completely dry with paper towels to ensure a proper sear. Season all sides aggressively with kosher salt and cracked black pepper.
  2. Heat 30 ml of high-smoke point oil in a heavy-bottomed skillet over medium-high heat. Sear the beef until a dark, mahogany-colored crust forms on all sides, about 5 minutes per side.
  3. Place half of the sautéed yellow onions and 28 g of unsalted butter in the bottom of a 6-quart slow cooker.
  4. Transfer the seared roast from the skillet and place it directly on top of the bed of onions.
  5. In a small bowl, whisk together the beef consommé, French onion soup mix, and Worcestershire sauce. Pour the mixture over the beef.
  6. Place the fresh thyme sprigs on top. Cover and cook on LOW for 8 hours until the beef is fork-tender and the collagen has fully rendered.
  7. Remove the beef. Whisk together the 15 g cornstarch and 30 ml water, then stir the slurry into the onion juices. Cook on high for 10 minutes to thicken into a gravy.
  8. Shred the beef slightly, top with shredded Gruyère cheese, and cover for 5 minutes until the cheese is melted and bubbly.