Step 1

Pat the chuck roast dry with paper towels. Season generously with salt and pepper.

Step 2

Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned (about 3–4 minutes per side). Remove and set aside.

Step 3

Reduce heat to medium. Add butter to the pot, then onions. Cook, stirring often, until onions are deeply caramelized, about 25–30 minutes. Add garlic during the last 5 minutes of cooking.

Step 4

Sprinkle flour over the onions and stir to coat. Slowly pour in beef broth and wine, whisking to prevent lumps. Add Worcestershire sauce, and thyme. Bring to a simmer.

Step 5

Return the roast to the pot. Cover and braise in the oven at 325°F for about 3 hours, or until the meat is fork-tender.

Step 6

Remove the pot roast from the oven and shred the roast. Remove any large pieces of fat that didn't break down and combine the shredded beef with the broth and onions.

Step 7

Place the baguette rounds onto a baking sheet and toast them slightly while you shred the roast. This will prevent them from getting too soggy when topping the pot roast.

Step 8

Once the meat is shredded, layer the top of the French onion pot roast mixture with slices of toasted baguette rounds and then top with the Gruyère cheese. Place it back into the oven and broil on low for 3-5 minutes or until the cheese is melted, bubbly, and lightly golden brown. Serve and enjoy!

Step 9

Alternative serving method: Place individual servings of the shredded pot roast and onion mixture into individual ramekins. Place a large slice of baguette and 1/4 cup of cheese over the top and broil until melted and golden brown. Serve and enjoy.