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1: Cut chuck roast into 4-6 chunks.

2: Pat the chuck roast dry and season generously with salt.

3: Heat a large Dutch oven over medium-high and add a splash of neutral oil.

4: Sear the beef chunks on all sides until a deep brown crust forms (about 8–10 min). Remove and set aside.

5: In the same pot (leave the fond), add the butter.

6: Add sliced onions, worcestershire, season with a pinch of salt, and cook on medium-low until deeply golden and caramelized (35–45 min). Stir occasionally.

7: Sprinkle in the flour and cook for 1–2 min.

8: Deglaze with red wine, scraping up all the browned bits.

9: Add the prepared Knorr broth (Knorr Roasted Beef Flavor Base + water), rosemary, thyme, and bay leaf.

10: Return the beef and any juices to the pot.

11: Bring to a simmer, then cover and braise at 300°F for 2.5–3.5 hours (or low & slow on stovetop) until beef shreds easily.

12: Remove the beef, shred into chunky strands, and return to the soup.

13: Taste and adjust seasoning (salt, pepper, a splash more Worcestershire if needed).

14: Hollow the sourdough boule into a bread bowl (save bread for croutons).

15: Brush the inside with melted butter and toast under the broiler until golden and crisp.

16: Fill with the beefy onion soup.

17: Top generously with Gruyère cheese and broil until the cheese is melted and bubbling over the sides.

18: Sprinkle with chives and serve immediately.