Ingredients
Equipment
Method
- Arrange a rack in the center of the oven and preheat to 325°F (160°C). Pat the beef dry with paper towels. Pulse or crush the onion soup mix, pepper, and 1 Tbsp. salt until the soup mix is broken down. Season the beef all over with the seasoning mix.
- In a large, high-sided, enameled cast-iron or stainless steel skillet over medium heat, heat 1 Tbsp. oil, swirling to coat the pan. Cook the beef until it starts to brown, about 3 to 4 minutes per side. Transfer the beef to a plate.
- In the same skillet over medium heat, heat the remaining 1 Tbsp. oil. Add the onions and season with the remaining 1/2 tsp. salt. Cook, stirring occasionally, until the onions start to brown, about 10 minutes. Add the wine and cook, stirring frequently, until the liquid is slightly reduced, 2 to 3 minutes. Pour in the beef broth and return the beef to the skillet. Add the thyme and bring to a simmer over medium-high heat. Cover the skillet with a lid or foil and transfer to the oven.
- Roast the beef, turning it halfway through, until the meat easily pulls apart with a fork, about 2 hours and 45 minutes to 3 hours.
- Transfer the beef to a cutting board. Remove and discard the thyme sprigs. Return the skillet to medium heat and bring the sauce to a simmer. Cook, stirring occasionally and skimming fat off the surface with a ladle, until the liquid is reduced by about half, about 15 minutes. Shred the beef into large pieces with a fork and return it to the skillet.
- Heat the broiler to high. Top the skillet with the Gruyère cheese. Broil, watching closely, until the cheese is melted and starting to brown in spots, about 5 minutes.
- Top with more fresh thyme. Serve with sliced baguette on the side.
Notes
This recipe is designed for minimal cleanup, using just one skillet for the entire cooking process. Ensure your skillet is oven-safe and has high sides to contain the liquids during roasting.