Preheat oven to 300 degrees F.

Pat dry chuck roast. Season on both sides generously with Kosher salt and ground black pepper.

In a large Dutch oven, heat a few generous drizzles of olive oil over medium-high heat. Sear chuck roast on both sides until golden brown, about 5 minutes per side. Remove from pot and set aside.

Reduce heat to medium. In the same pot, melt the butter. Add the sliced onions and cook, stirring occasionally, for 25-30 minutes until a light brown color forms.

Add minced garlic and cook for another 2 minutes. Stir in white wine to deglaze, then let reduce by about half. Sprinkle flour and stir to coat.

Add beef broth and Worcestershire sauce, bay leaves, rosemary and thyme. Bring to a simmer. Season with salt and pepper to taste.

Return seared chuck roast to the pot, ensuring liquid covers about ¾ of the beef. If not, top with more broth.

Cover tightly and braise in the preheated oven for 3.5 hours until fall-apart tender. Optionally, cook an additional 20 minutes for more tenderness.

Remove from oven and increase temperature to 400 degrees F.

Shred the beef into smaller chunks, discarding any excess fat, bay leaves, and herb bundles.

Top evenly with shredded Gruyere cheese and return to the oven until cheese is melted, about 5-7 minutes.

Serve warm over mashed potatoes or your favorite sides, along with toasted baguette slices.