# Needed Ingredients:
→ Meats
01 - 2.5 lbs beef chuck roast, cut into large chunks
→ Vegetables
02 - 3 large yellow onions, thinly sliced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
→ Liquids
06 - 1 cup beef broth
07 - 1 cup dry red wine or additional beef broth
08 - 2 tbsp Worcestershire sauce
→ Dairy
09 - 1.5 cups Gruyère cheese, grated
10 - 1 cup mozzarella cheese, shredded
11 - 2 tbsp unsalted butter
→ Seasonings
12 - 2 tbsp olive oil
13 - 1 tsp dried thyme
14 - 2 bay leaves
15 - 1 tsp salt
16 - ½ tsp black pepper
→ Optional Topping
17 - 6 slices crusty French bread or gluten-free bread
# Preparation Steps:
01 - Set oven temperature to 325°F.
02 - Heat olive oil and butter in a large Dutch oven over medium heat. Add sliced onions with a pinch of salt and cook, stirring frequently, until deeply caramelized, approximately 25 to 30 minutes. Remove half of the onions and reserve for topping.
03 - Add minced garlic, sliced carrots, and celery to the pot. Sauté for 3 minutes until vegetables soften.
04 - Increase heat to medium-high. Add beef chunks and brown evenly on all sides.
05 - Pour in red wine, scraping browned bits from the bottom to incorporate flavor.
06 - Stir in beef broth, Worcestershire sauce, dried thyme, bay leaves, salt, and black pepper.
07 - Cover the pot and transfer to the oven. Cook for 2 hours until beef is fork-tender.
08 - Remove bay leaves. Shred beef gently directly in the pot and stir to combine evenly.
09 - Pour the mixture into a large casserole dish.
10 - Top evenly with reserved caramelized onions, then sprinkle Gruyère and mozzarella cheeses.
11 - Place bread slices on top, pressing lightly into the cheese layer. This step is optional and can be omitted for gluten-free preparation.
12 - Return uncovered to the oven and bake for 20 to 25 minutes until cheese is bubbly and golden, and bread is crisp.
13 - Allow to rest for 10 minutes to set before serving.
