Preheat your oven to 300°F (150°C).

Season the chuck roast with kosher salt and black pepper. Heat olive oil in a Dutch oven, sear the roast until golden brown, about 5 minutes on each side.

In the same pot, melt unsalted butter. Add sliced yellow onions and cook for 25-30 minutes until caramelized. Add minced garlic in the final 2 minutes.

Pour in dry white wine to deglaze the pot, scraping any browned bits. Simmer for 5 minutes.

Sprinkle all-purpose flour over the onions, then gradually add beef broth and Worcestershire sauce, stirring to avoid lumps. Add bay leaves, rosemary, and thyme.

Return the seared roast to the pot, cover with liquid, and braise in the oven for 3.5 to 4 hours.

Once done, remove the roast, shred beef, discard fat, and bay leaves. Stir meat back into the rich sauce.

Sprinkle shredded Gruyere cheese over the beef mixture and bake at 400°F (200°C) for 5-7 minutes until melted.