Take chuck roast out of refrigerator 1 hour before cooking for it to come to room temperature.

Dry with some paper towels and season liberally with salt and pepper on both sides.

Preheat oven to 325 degrees.

To a large Dutch oven over medium high heat, add a drizzle of avocado oil.

Once nice and hot, add the chuck roast. Sear on both sides for 4 minutes, or until a nice golden crust appears.

Remove from Dutch oven and set aside.

To the same pot, add your celery, carrot, onion, and garlic. Add a sprinkle of salt and pepper and stir.

Let soften for 4-5 minutes, stirring occasionally.

Add the tomato paste and stir. Once the color turns a nice brick red color (about 2 minutes), add wine.

Let wine reduce by half.

Add beef stock, better than bouillon, chuck roast, bay leaves, and thyme to the pot.

Let come to a simmer and then cover and transfer to oven.

Let cook for 3 hours, or until the meat is fall apart tender.

To a large sauté pan over medium heat, add 3 TBL of butter.

Once melted, add sliced onions and big pinch of salt.

Cover and let sweat for 5 minutes.

Remove lid and reduce heat to low. Let caramelize for 60-75 minutes, stirring every few minutes.

Reduce heat if they’re browning too fast.

Add potatoes to a pot and fill with cold water (water should be 1 inch higher than potatoes).

Bring to a boil and let cook for 10 minutes, or until they’re tender.

While the potatoes are cooking, add milk and fresh thyme to a small pot over low heat.

Strain potatoes and pass through a ricer.

Add a stick of butter, caramelized onions, gruyere cheese, and 2 ladle fulls of milk (about 1 cup).

Stir. Add more milk until desired consistency is reached.

Season with salt and pepper.