Inspired by @chefboylee Braised Chuck Roast: 1 small yellow onion, sliced 4 lb boneless chuck roast 1 liter beef stock 2 sprigs fresh thyme 2 sprigs fresh rosemary 1 Tbsp beef bullion avocado oil Caramelized Onions 2 onions, sliced 3 Tbsp butter avocado oil salt to taste 1 tsp sugar 1 tsp fresh thyme leaves 1 Tbsp Worcestershire sauce Horseradish Mayo 1/2 cup mayo 1/2 lemon, juiced 3 Tbsp chives, sliced 2 Tbsp fresh horseradish, grated salt and pepper to taste Other ingredients Baguette Gruyere cheese Start by seasoning your chuck roast on all sides with salt and pepper. Heat a Dutch oven over medium high heat. Once hot, add oil and sear the roast for about 4 minutes on each side. Next, add your beef stock, onion, thyme, rosemary and beef bullion. Cover and simmer on low for about 4 hours or until meat is falling apart. Remove the chuck roast from the pot and let cool. Using your hands, shred the meat and set aside. Strain your braising liquid into another pot and keep warm. Heat a frying pan over medium high heat. Once hot, add your butter and oil. Add your sliced yellow onions, season with salt and sugar. Add a lid, turn down the heat to low and cook for 20-25 minutes, stirring occasionally or until deeply caramelized. Then add your Worcestershire sauce and fresh thyme. Keep warm. In a bowl, add your mayo, lemon juice, chives, horseradish, salt and pepper. Mix well and set aside. On a baguette, add gruyere cheese and melt it using the broiler or kitchen torch. Then add your horseradish mayo, some of your shredded chuck roast, some caramelized onions and more sauce. Serve with a ramekin of your braising liquid and enjoy!
