Ingredients
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1 (3 lb) boneless beef chuck roast
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2 tbsp canola oil
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2 tbsp unsalted butter
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2 medium onions, thinly sliced
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4 cloves garlic, sliced
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1/2 (2 oz) box onion soup and dip mix (1 packet)
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1/2 cup dry red wine
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1 1/2 cups low-sodium beef broth
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1 cup water
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2 bay leaves
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8 sprigs fresh thyme
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1 (10 oz) Nature's Promise® French Artisan Baguette, cut into ½-inch-thick slices
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1 (8 oz) pkg Gruyere or Swiss cheese, shredded
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2 tbsp chopped parsley (optional)
Steps
1
Preheat oven to 325°F. Pat the beef dry with paper towels and generously season all over with salt and pepper. In a large Dutch oven, heat the oil on medium-high. Add beef and cook 8–10 min., turning occasionally, until browned all over. Transfer beef to a plate.
2
Reduce heat to medium-low and add the butter to melt. Add the onions and season with salt and pepper. Cover and cook 8–10 min., until onions begin to soften, stirring occasionally. Stir in the garlic and onion soup mix, cooking 1 min. Add the red wine, scraping up any browned bits. Simmer 2 min., until slightly reduced.
3
To Dutch oven, add the beef broth, water, bay leaves, and thyme. Season with salt and pepper. Add beef; bring to a simmer and then cover with lid. Transfer to oven and cook until beef easily pulls apart with a fork or knife, about 2½–3 hours. Discard bay leaves and thyme sprigs.
4
Ten minutes before serving, preheat broiler. Place the baguette slices on a foil-lined baking sheet. Divide the cheese among bread slices. Broil 1 min., until cheese is melted and bread is toasted, watching closely to prevent burning. Slice or shred beef and toss with the cooking liquid, garnishing with the parsley, if desired. Serve with cheese toasts.
