Slow-cooked beef with caramelized onions, savory broth, melted cheese, and crusty bread topping.
# Components:
→ Beef & Aromatics
01 - 1 (3.5 to 4.0 lb) chuck roast, trimmed
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 2 large yellow onions, thinly sliced
06 - 4 cloves garlic, minced
→ Broth Base
07 - 1/3 cup dry sherry or white wine
08 - 2 cups beef broth (gluten-free if desired)
09 - 1 tablespoon Worcestershire sauce
10 - 1 tablespoon Dijon mustard
11 - 1 teaspoon dried thyme
12 - 1 bay leaf
→ Finish & Topping
13 - 1 baguette, sliced (substitute with gluten-free bread if needed)
14 - 2 cups shredded Gruyère cheese or Swiss cheese
15 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Pat chuck roast dry, then season evenly with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear roast on all sides until evenly browned, approximately 3–4 minutes per side. Transfer to slow cooker.
03 - In the same skillet, add sliced onions and sauté over medium heat until deeply golden and caramelized, about 12–15 minutes, stirring occasionally. Add minced garlic and cook for an additional minute.
04 - Deglaze skillet with dry sherry or white wine, scraping up browned bits. Pour onion mixture over the seared roast in slow cooker.
05 - Add beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and bay leaf. Cover slow cooker and cook on low for 8 hours until beef is tender and shreddable.
06 - Remove and discard bay leaf. Using two forks, shred beef into large chunks directly in slow cooker and gently stir to combine with onions and broth.
07 - Preheat oven broiler. Arrange baguette slices on a baking sheet and broil until golden brown, approximately 1–2 minutes per side.
08 - Ladle beef and onion mixture into oven-safe bowls. Top each serving with toasted baguette slices and a generous sprinkle of Gruyère cheese.
09 - Place bowls under broiler until cheese is melted and bubbling, about 2–4 minutes. Garnish with fresh parsley if desired.
10 - Serve immediately while hot for best flavor and texture.
