Ingredients:

  • 3 lb boneless beef chuck roast
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 600 g yellow onions, thinly sliced
  • 15 g garlic, minced
  • 1 cup non-alcoholic red wine
  • 1 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp brown sugar
  • 2 sprigs fresh thyme
  • 1 cup Gruyère cheese, shredded
  • 40 g sourdough cubes
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Pat the beef chuck roast dry with paper towels. Season all sides generously with 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp garlic powder.
  2. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering.
  3. Sear the roast for 4–5 minutes per side until a deep, deep golden brown crust forms. Remove the meat and set it aside on a plate.
  4. In the bottom of a 6-quart slow cooker, combine 600 g sliced yellow onions, 15 g minced garlic, 2 tbsp tomato paste, and 1 tbsp brown sugar. Stir until the onions are evenly coated.
  5. Pour in 1 cup non-alcoholic red wine and 1 cup low-sodium beef broth, stirring to scrape up any remnants.
  6. Place the seared beef on top of the onion mixture and tuck 2 sprigs of fresh thyme around the sides.
  7. Cover and cook on Low for 8 hours. The meat is ready when it reaches an internal temperature of 202°F (94°C) and shreds easily with a fork.
  8. Remove the roast to a carving board and let it rest for 10 minutes.
  9. Preheat the oven broiler. Place the sliced beef in serving bowls with the onion gravy, then top with 1 cup shredded Gruyère cheese and the 40 g sourdough cubes tossed in 1 tbsp melted butter.
  10. Broil for 2–3 minutes until the cheese is bubbling and golden brown, and the beef reaches 165°F (74°C) in the centre.