Preheat your oven to 300°F (150°C).

Pat the chuck roast dry with paper towels and season with kosher salt and black pepper.

In a large Dutch oven, heat olive oil over medium-high heat and sear the roast for about 5 minutes on each side until golden brown.

Lower the heat, add butter, then the onions, and cook for 25–30 minutes until they are soft and light golden, stirring occasionally.

Add minced garlic to the onions and cook for an additional 2 minutes. Pour in dry white wine and reduce by half.

Sprinkle flour over the onion mixture, stir, and gradually add beef broth, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a simmer.

Return the seared roast to the pot, ensuring the liquid covers about ¾ of the meat.

Cover the Dutch oven and braise in the oven for about 3.5 hours, or until the meat is tender.

Increase oven temperature to 400°F (200°C), shred the beef slightly, and top with Gruyere cheese. Bake for another 5 to 7 minutes until the cheese is melted.

Serve warm over mashed potatoes or with crusty baguette slices.