Season your chuck roast (we used @MSH NATION rosemary beef rub)
Sear chuck roast on both sides in your Dutch oven and then pull and let rest
In the same Dutch oven, add butter and sweet onions to caramelize
Add ½ cup dry red wine, 2 tbsp of Worcestershire sauce, 1 tbsp of flour, 4 cups of beef stock and 2 bay leaves
Add chuck roast back into your broth and cover in oven at 300 degrees for 3 hours
Pull and shred chuck roast before adding it back to the pot
Cover top in sourdough or French baguettes and add grated Gruyère cheese and broil in oven on high for 5-7 minutes
Garnish with parsley and serve
