Directions
- 1Start with a binder and heavy salt, then place the chuck roast into the fridge overnight to let the surface dry out and the flavor build.
- 2Heat a Dutch oven with a little oil until it's ripping hot.
- 3Sear the chuck roast in the hot Dutch oven to build color and eliminate any gray meat on the surface; this is not cooking, only searing.
- 4Once the chuck roast is evenly seared, pull it out and set it aside.
- 5Slice three sweet onions and three red onions using a mandoline.
- 6Add the sliced onions to the same Dutch oven along with a little butter and all the fond from the sear.
- 7After about 30 minutes of caramelizing the onions, add garlic and a pinch of salt to help pull out moisture and continue the caramelization.
- 8Once the onions are deeply golden (about an hour in), deglaze with a little Worcestershire sauce, scraping everything up into itself.
- 9Add red wine, a little flour to help thicken it, and then beef broth to create a French onion style brazing base.
- 10Return the chuck roast to the Dutch oven and fully coat it in the oniony goodness.
- 11Season the chuck roast with fresh cracked black pepper, a little garlic powder, and a couple of bay leaves.
- 12Cover the Dutch oven and put it into a 300°F oven for about 3 to 4 hours, or until the chuck roast reaches an internal temperature of 205°F.
- 13Once the chuck roast hits 205°F, pull it out and let it rest.
- 14Shred the roast into soft, stringy pieces.
- 15Bring the shredded beef back to the Dutch oven with the braising liquid, scraping up anything left on the bottom, and fold the beef back in.
- 16Lay French baguette slices over the beef.
- 17Cover the baguette slices heavily with freshly grated Swiss Gruyere cheese.
- 18Broil in the oven for about 5 minutes, or just until the cheese is melted, bubbly, and golden.
- 19Finish with a little fresh parsley.
Ingredients
- 1 cut chuck roast
- 3 sweet onions
- 3 red onions
- oil
- butter
- garlic
- pinch salt
- Worcestershire sauce
- red wine
- flour
- beef broth
- fresh cracked black pepper
- garlic powder
- 2 bay leaves
- French baguette slices
- freshly grated Swiss Gruyere cheese
- fresh parsley
Equipment
Dutch ovenmandolinefridgeoven
Tips
- Use a binder and heavy salt for a dry brine, leaving the chuck roast uncovered in the fridge overnight to dry out the surface and build flavor.
- When caramelizing onions, don't worry about overcrowding the pot as they will cook down dramatically.
- Focus on the internal temperature (205°F) rather than the cooking time to ensure the chuck roast is fork-tender.
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