Step 1

Preheat oven to 325F. Start by seasoning the chuck with salt and pepper on both sides. Make sure the chuck is at room temperate (let it sit out for an hour before cooking).

Step 2

Then, in a large enough dutch oven, add the oil and heat it. Sear the chuck on all sides, until a deep brown crust forms. Remove and set aside.

Step 3

Add the sliced onions and salt for the onions. Soften for a few minutes.

Step 4

Combine the spices together and add to the onions, continue to cook for 4-5 minutes.

Step 5

Add the smashed garlic, apple cider vinegar and bay leaves. Then add all the water and scrape the bottom of the pot.

Step 6

Add the chuck back in, cover and bake for 3 to 4 hours. Mine was very tender by the 3 hour mark, but I left it in for another hour. You must test the beef and give it more time if needed

Step 7

Once chuck is falling off the bone, remove and place on a platter to keep warm. Strain the vegetables from the liquid, and place the liquid back into the pot. Place it on medium heat.

Step 8

In a separate bowl, add 1 1/2 tablespoons cornstarch and 1 1/2 tablespoons of water. Whisk to dissolve the cornstarch.

Step 9

Pour the slurry into the pot over the juices. Add 1 tablespoon of apple cider vinegar. Whisk and bring to a simmer. It will thicken after a few minutes. Taste and adjust for salt and pepper. Once thickened, remove from the heat and pour into a gravy bowl.

Step 10

Serve the chuck over mashed potatoes and drizzle with gravy.