Tender beef slow-cooked with rich wine, sweet caramelized onions, and fragrant thyme, finished with gooey Gruyere.
# Components:
→ Beef
01 - 3 to 4 pounds chuck roast
02 - Salt and freshly ground black pepper to taste
→ Vegetables & Aromatics
03 - 3 large yellow onions, thinly sliced
04 - 4 cloves garlic, minced
05 - 2 cups sliced mushrooms (optional)
06 - 2 tablespoons olive oil
→ Liquid & Seasoning
07 - 1 cup beef broth
08 - 1 cup dry red wine or additional beef broth
09 - 2 tablespoons Worcestershire sauce
10 - 1 tablespoon soy sauce
11 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
12 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
→ For Serving
13 - 6 slices Gruyere or Swiss cheese
14 - Fresh parsley, chopped, for garnish
# Directions:
01 - Season the chuck roast generously on all sides with salt and pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.
03 - In the same skillet, add onions and mushrooms if using. Sauté until onions are golden and beginning to caramelize, about 8–10 minutes. Add garlic and cook for 1 minute more.
04 - In a mixing bowl, whisk together beef broth, red wine or additional broth, Worcestershire sauce, soy sauce, thyme, and rosemary.
05 - Place the seared roast in the crock pot. Top with the sautéed onions and mushrooms. Pour the broth mixture over the roast and onions.
06 - Cover and cook on LOW for 8–10 hours, until the roast is fork-tender.
07 - Remove the roast and let rest for 10 minutes. Slice or shred as desired.
08 - Place cheese slices over the meat in the crock pot, cover, and let melt for about 5 minutes.
09 - Serve topped with onions, sauce, and melted cheese. Garnish with fresh parsley.
