Preheat your Dutch oven over medium heat and add 1 tablespoon of olive oil. Season the beef chuck roast with salt and black pepper, and sear for 4-6 minutes on each side until golden brown.

Remove the seared roast and, in the same pot, add sliced onions and minced garlic. Cook for about 5 minutes, then lower the heat and caramelize for an additional 20 minutes.

Sprinkle flour over the onions, stir for a minute, then pour in red wine. Scrape browned bits from the pot and simmer for 2-3 minutes. Gradually add beef broth and stir until combined.

Return the beef to the pot, adding thyme and bay leaves. Ensure the roast is covered in the broth, bring to a simmer, then transfer to a preheated oven set to 300°F.

Cook for 3-4 hours until fork-tender, checking occasionally and turning the meat halfway through.

Once tender, let the roast rest for at least 15 minutes before slicing. Serve warm with extra caramelized onions.