Pat your chuck roast with paper towel. Season it on all sides with kosher salt.

Heat 2 tablespoons avocado oil in a large (6 to 7- quart) dutch oven over medium-high heat. Once hot, sear the chuck roast for 4 minutes on all sides. Once seared, transfer to a clean plate or small baking sheet pan.

Add the unsalted butter into the dutch oven. Once melted, add in all of the sliced onions with a pinch of kosher salt. Toss the onions in the melted butter and cook on medium-high heat for 5 minutes. Reduce heat to medium and stir every 5 minutes until caramelized.Caramelizing onions can take anywhere from 45 minutes to 1 hour.

While onions are caramelizing, preheat your oven to 350℉ (or 180℃).

Pour in ½ cup dry red wine and let reduce by about half. Sprinkle in 2 tablespoons unbleached all-purpose flour. Stir and cook 2 minutes. Next pour in the low-sodium beef broth and add the worcestershire sauce.

Place the seared chuck roast back into the pot and add in the bay leaves and fresh thyme sprigs. Cover and slide into your oven and cook for 2½ hours.

Once time is up, remove and uncover and remove and discard the thyme stems and bay leaves.Preheat your broiler to high.

Remove the chuck roast to a cutting board and either slice or shred. Add the meat back into the pot.

Arrange the slices of baguette over top and sprinkle with all of the gruyere cheese. Broil for 2 to 3 minutes or until the cheese is melted and the bread is golden and crispy in spots.

Serve immediately with your favorite sides - A small list of ideas are at the end of the blog post.