Slice 4 large yellow onions and mince 4 cloves of garlic. Season the 3–4 pound beef chuck roast with salt and black pepper.

In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the chuck roast for 10–12 minutes.

Reduce heat to medium-low, add sliced onions, and stir occasionally for about 25 minutes until caramelized.

Add minced garlic and cook for another minute. Stir in a tablespoon of brown sugar or maple syrup.

Sprinkle 2 tablespoons of flour over the onions, then deglaze with 1 cup red wine, followed by 2 cups beef broth, 2 teaspoons fresh thyme, and 2 bay leaves.

Return the seared chuck roast to the pot, cover, and cook in a preheated 300°F oven for 3–4 hours.

Remove from oven, let rest for 15 minutes, then shred meat and mix back into the onions and sauce.