Slow-Braised French Onion Chuck Roast with Caramelized Onions and Cheese

Season the beef chuck roast generously with kosher salt, black pepper, and garlic.

In a large Dutch oven or oven-safe pot, sear the chuck roast on all sides until deeply browned. Remove from pot and set aside.

Add sliced onions (not listed in ingredients but implied by recipe name) to the pot and caramelize until golden brown and sweet.

Deglaze the pot with a splash of beef broth or red wine (implied by braising method), scraping up any browned bits from the bottom.

Return the chuck roast to the pot with the caramelized onions. Add enough beef broth to come halfway up the sides of the roast.

Cover and slow-braise in a preheated oven at a low temperature (e.g., 300°F/150°C) for 3-4 hours, or until the roast is fork-tender.

Once cooked, shred the beef or slice it. Serve the chuck roast and onions with melted cheese (not listed in ingredients but implied by recipe name) on top.