3–4 lbs beef chuck roast (alternatives: beef brisket, beef shoulder)

4–5 large yellow onions, thinly sliced

3–4 garlic cloves, minced or smashed

2–3 cups beef broth (or vegetable broth for lighter flavor)

2–3 tbsp butter or oil (for sautéing onions)

2–3 sprigs fresh thyme (optional for aroma)

1–2 bay leaves

1 tsp black pepper, or to taste

1–2 tsp salt, or to taste

1 tsp Worcestershire sauce (optional, for richer flavor)

2 tbsp apple cider (optional, non-alcoholic alternative to wine)

3–4 medium carrots, chopped (optional, for one-pot variation)

2–3 medium potatoes, chopped (optional, for one-pot variation)

1–2 parsnips, chopped (optional, for one-pot variation)