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Cut your roast into four equal sections. Season generously with salt and pepper.
Heat your pan to medium high heat, add in some neutral oil, your chuck roast and cook until all sides are golden brown. Remove from heat.
In the same pan, add 2 tablespoons of butter as well as your sliced onion, bay leaves, dried rosemary, seasonings, salt and pepper. Allow to cook on medium heat for 1-2 minutes.
Add in tomato paste, wine and cook down for 3-5 minutes.
Add in bone broth and stir. Add in Worcestershire sauce, soy sauce and adjust seasonings as necessary.
Return your beef to the pot, cover and bake at 325F until tender (about 3 hours).
When it is done, shred the beef, add in a cornstarch slurry to thicken and return the beef.
For the pierogis, boil them in salted water until they float. Drain and set aside.
To a pan on medium low heat, add in ½ stick of butter, a splash of oil, one sliced yellow onion and cook for 15 minutes until it begins to lightly caramelize, season with salt and pepper.
Add in your pierogis and cook until your desired preference. Plate and enjoy!