Ingredients:

  • 3.5 lbs Beef Chuck Roast
  • 2 tsp Kosher salt
  • 1 tsp Coarse black pepper
  • 2 tbsp Neutral oil
  • 3 Large Yellow Onions, thinly sliced
  • 4 cloves Garlic, smashed
  • 2 tbsp Unsalted butter
  • 1 tsp Dried thyme
  • 2 Bay leaves
  • 2 cups Beef bone broth
  • 1/2 cup Dry red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Balsamic vinegar
  • 1 cup Shredded Gruyère cheese
  • 1 French baguette, sliced and toasted

Instructions:

  1. Season the beef chuck roast aggressively on all sides with kosher salt and black pepper.
  2. Heat oil in a heavy-bottomed skillet over medium-high heat. Sear the roast on all sides until a deep mahogany crust forms. Transfer the beef to the slow cooker.
  3. In the same skillet, melt the butter. Add the sliced onions and cook until softened and starting to caramelize.
  4. Add the smashed garlic, thyme, and bay leaves to the skillet, cooking for 1 minute until fragrant.
  5. Deglaze the skillet with dry red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom.
  6. Stir in the beef bone broth, Worcestershire sauce, and balsamic vinegar. Bring to a simmer.
  7. Pour the liquid and onion mixture over the beef in the slow cooker.
  8. Cover and cook on Low for 8 hours until the beef is fork-tender and the collagen has fully converted to gelatin.
  9. To serve, place a slice of toasted baguette over a portion of beef, top with shredded Gruyère, and melt until golden and bubbly.