Start by seasoning the beef chuck roast with kosher salt, garlic powder, onion powder, and crushed black pepper. For enhanced flavor, wrap the seasoned roast in plastic wrap and let it dry brine in the refrigerator for up to 24 hours.

Preheat your Dutch oven over medium-high heat and add a splash of high smoke-point oil. Once shimmering, place the seasoned roast in the pot, searing each side for 5-7 minutes until deeply browned.

In the same Dutch oven, melt unsalted butter over medium heat, then add thinly sliced sweet onions. Cook the onions for 30-35 minutes, stirring frequently, until they turn golden brown. Halfway through, sprinkle in brown sugar and minced garlic.

Once the onions are caramelized, sprinkle flour over them and stir well to coat. Gradually pour in red wine while scraping up any browned bits stuck to the bottom of the pot.

Add beef broth, Worcestershire sauce, Dijon mustard, and fresh herbs to the pot, stirring to combine. Return the seared roast to the Dutch oven, ensuring it’s submerged in the flavorful mixture. Cover with a lid and transfer to a preheated oven at 300°F.

Braise slowly for 3 to 3½ hours, or until the beef is fork-tender.

Once the pot roast reaches tender stage, carefully remove it from the oven. Using two forks, shred the beef directly in the pot, mixing it into the broth and caramelized onions.

While the beef rests, prepare the Gruyere cheese toasts. Slice a baguette and top each piece with shredded Gruyere cheese. Broil in the oven for 4-6 minutes until the cheese is bubbly and golden brown.

Ladle the beef and onion mixture into bowls, topped with the gooey cheese toasts. Garnish with freshly chopped herbs if desired.