1: Cut your roast into four equal sections and season with salt and pepper.
2: Heat your pan to medium high heat, add some neutral oil, and cook the chuck roast until all sides are golden brown, then remove from heat.
3: In the same pan, add 2 tablespoons of butter, sliced onion, bay leaves, dried rosemary, seasonings, salt, and pepper. Cook on medium heat for 1-2 minutes.
4: Add in tomato paste and merlot, then cook down for 3-5 minutes.
5: Add in bone broth, stir, then add in worchestire sauce, soy sauce, and adjust seasonings as necessary.
6: Return the beef to the pot, cover, and bake at 325°F until tender, approximately 3 hours.
7: Shred the beef, add in a cornstarch slurry to thicken, and return the beef to the sauce.
8: Boil the pierogis in salted water until they float, then drain and set aside.
9: In a pan on medium low heat, add 1/2 stick of butter, a splash of oil, and one sliced yellow onion, cooking for 15 minutes until lightly caramelized. Season with salt and pepper.
10: Add in the pierogis and cook until your desired preference, then plate and enjoy.
