Tender braised chuck roast is smothered in a deeply savory gravy built on caramelized onions, red wine, and beef broth, then topped with melted cheese and served over creamy mashed potatoes for an elegant comfort food meal.
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Thinly slice the onions using a mandoline or sharp knife.
Pat the chuck roast dry and season generously on all sides with olive oil, salt, and black pepper.
In a large Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the roast on all sides until a deep brown crust forms. Remove the roast and set aside.
Reduce the heat to medium, add the butter to the pot, and scrape up any browned bits from the bottom.
Add the sliced onions and minced garlic to the pot. Stir to coat in the butter.
Cover and cook, stirring occasionally, for about 15-20 minutes until the onions have softened. Then, uncover and continue to cook, stirring frequently, for another 20-30 minutes until they are deeply caramelized and jammy. Add the sugar during the last 10 minutes of cooking to help with caramelization.
Stir in the Worcestershire sauce.
Sprinkle the flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste.
Pour in the red wine to deglaze the pot, scraping up any bits stuck to the bottom. Let it simmer for a few minutes until slightly reduced.
Gradually stir in the beef broth until smooth. Season the gravy with white pepper and Italian seasoning.
Return the seared roast to the pot. Add the fresh thyme, rosemary, and bay leaves, submerging them in the gravy.
Cover the Dutch oven and transfer to a preheated 325°F (160°C) oven. Braise for 3-4 hours, or until the beef is fall-apart tender.
While the beef is braising, prepare the mashed potatoes. Peel and cube the potatoes, place them in a large pot, and cover with cold salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Drain the potatoes well and return them to the hot pot. Add butter, sour cream, heavy cream, 1 cup of shredded cheese, and white pepper.
Mash the potatoes until they reach your desired consistency, then stir until smooth and creamy.
Once the beef is cooked, carefully remove the pot from the oven. Remove the herb stems and bay leaves. Skim any excess fat from the surface of the gravy.
Transfer the beef to a separate bowl and shred it with two forks.
Return the shredded beef to the gravy in the pot and stir to combine.
Top the beef and gravy mixture with the remaining 1.5 cups of shredded Gruyère cheese. Cover the pot for a few minutes to allow the cheese to melt.
Garnish with fresh chopped parsley and serve hot over the creamy mashed potatoes.
Store covered in the refrigerator for up to 4 days in its braising liquid. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth if needed.
Dutch oven or heavy-bottomed braising pot with lid
Plan 3-4 hours in a covered Dutch oven at 325°F, until the meat shreds easily with a fork. Cooking time depends on roast thickness and your oven.
Yes. Braise the beef 1-2 days ahead, cool, and refrigerate in its braising liquid. Reheat gently on the stovetop before serving.
Beef brisket, short ribs, or beef shoulder are good alternatives. Choose cuts with marbling and connective tissue that break down during braising.
They should be deep golden-brown, very soft, and smell sweet and fragrant—typically 30-40 minutes over medium heat. Stir frequently and don't rush.
Yes. Replace it with additional beef broth or use 1/4 cup balsamic vinegar for depth. The flavor will be slightly different but still rich.
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