Season and sear the roast

• Season the chuck roast very generously with salt and pepper.
• Heat a little olive oil over high heat in a Dutch oven.
• Sear all sides of the roast for about five minutes per side until a nice crust forms, then set aside.

Caramelize the onions

• Reduce the heat to medium and melt the butter in the same pan without wiping it clean.
• Add the onions and stir to coat in the butter.
• Reduce the heat to low and cook slowly, without browning, until the onions are deep golden and translucent, stirring occasionally.

Build the sauce

• Preheat the oven to 325 °F (165 °C).
• Add the garlic, then the flour, and turn the heat back to medium until the flour is golden.
• Pour in the cognac and white wine and let them absorb, then add the beef broth slowly and season with salt and pepper.

Braise the roast

• Return the roast to the pan with the bay leaves and thyme.
• Cover and bake until fork tender.

Shred the beef

• Remove the pan from the oven and discard the thyme and bay leaves.
• Shred the beef into large pieces in the sauce.

Top with bread and cheese

• Arrange the lightly toasted baguette slices over the beef and top with the shredded gruyère.
• Broil until the cheese is golden.

Finish and serve

• Scatter fresh thyme on top.
• Serve on its own with the bread or over mashed potatoes.