Preheat your oven to 300°F (150°C).

In a large Dutch oven, heat a splash of olive oil over medium heat. Season the beef chuck roast generously with salt and pepper, then add it to the pot. Sear the meat for about 4–5 minutes on each side until it’s richly browned.

Remove the seared beef from the pot and set it aside. In the same pot, add sliced onions and cook over medium heat for 15–20 minutes, stirring occasionally, until caramelized.

Return the beef to the pot along with any juices. Pour in enough beef broth to cover the roast halfway, cover with a lid.

Roast the meat in the preheated oven for 3–4 hours, checking for tenderness.

In the final 15 minutes, sprinkle a generous layer of Gruyère cheese over the roast and return to the oven.

Once the cheese is melted and golden, remove from the oven and let it rest for about 10 minutes before slicing.