Season and sear the beef

• Pat the beef chuck roast dry and season generously with salt and black pepper.
• Heat olive oil in a Dutch oven over high heat and sear the roast on all sides until deeply browned.
• Transfer the roast to a plate and set aside.

Caramelize the onions

• Lower the heat, add the butter and sliced onions to the same pot.
• Cook slowly, stirring often, until the onions are soft and deeply golden.
• Add the garlic and cook until fragrant.

Build the sauce

• Stir the flour and tomato paste into the onions and cook briefly.
• Pour in the red wine and scrape up the browned bits from the bottom.
• Add the beef stock and Worcestershire sauce, then stir to combine.

Braise the roast

• Return the roast to the pot along with the thyme sprigs and bay leaves.
• Cover and transfer to the oven at 160 °C until the beef is fork tender.
• Turn the roast once halfway through cooking.

Finish with cheese

• Remove the thyme sprigs and bay leaves, then shred or slice the beef.
• Sprinkle the grated Gruyère over the top and let it melt before serving.