# What You'll Need:
→ Meat & Stock
01 - 2.5 lbs chuck roast, trimmed and cut into large chunks
02 - 4 cups low sodium beef broth
03 - 2 tablespoons olive oil
→ Vegetables
04 - 4 large yellow onions, thinly sliced
05 - 3 cloves garlic, minced
06 - 2 medium carrots, peeled and sliced
07 - 2 stalks celery, sliced
→ Seasonings
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 1 teaspoon dried thyme
11 - 1 bay leaf
→ Topping
12 - 6 slices French bread or baguette
13 - 1½ cups shredded Gruyère cheese
14 - ½ cup grated Parmesan cheese
# How to Make It:
01 - Set the oven to 325°F.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef chunks on all sides, then remove and set aside.
03 - Add the sliced onions to the Dutch oven and cook over medium heat, stirring frequently, until deeply caramelized, about 25 to 30 minutes. Add garlic and cook for an additional minute.
04 - Stir in the carrots and celery, then return the beef to the pot. Season with salt, pepper, thyme, and add the bay leaf.
05 - Pour in the beef broth, scraping any browned bits from the bottom. Bring the mixture to a simmer.
06 - Cover the Dutch oven and transfer to the oven. Bake for 2 hours or until the beef is very tender.
07 - Remove from oven, discard the bay leaf, and adjust seasoning as needed.
08 - Set the broiler to high.
09 - Arrange bread slices on top of the casserole, overlapping slightly. Sprinkle with Gruyère and Parmesan cheeses.
10 - Broil uncovered for 3 to 5 minutes, or until cheese melts and forms a golden crust.
11 - Allow to rest for 5 minutes before serving.
