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 oil over medium-high heat. Sear chuck roast on both sides until golden brown, about 5 minutes per side. Remove and set aside.

Reduce heat to medium. In the same pot, melt the butter. Add sliced onions and cook for 25-30 minutes until lightly brown.

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

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

Return the seared chuck roast to the pot, making sure the liquid covers about ¾ of the beef. Top with more broth if necessary.

Cover tightly with the lid and braise in the oven for 3.5 hours until fall-apart tender.

Remove from the oven and increase oven temperature to 400 degrees F.

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

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

Serve warm over mashed potatoes or toasted baguette slices.