Preheat Dutch oven over medium heat and add olive oil. Season beef chuck roast with salt and pepper and sear until browned on all sides for 10-12 minutes.

Remove roast and set aside. Sauté sliced yellow onions in the same pot for 5 minutes until translucent, then continue for another 20 minutes until golden and caramelized.

Add minced garlic and maple syrup to onions, cooking an additional 7-8 minutes until fragrant.

Sprinkle flour over onion mixture and deglaze with red wine. Add beef broth and simmer until slightly thickened.

Return pot roast to the pot, add bay leaves and thyme, and simmer for 5 minutes before transferring to the oven.

Slow cook in a preheated oven at 300°F for 3-4 hours until the meat shreds easily.

Remove roast from oven, let it rest for 10 minutes, then shred the beef and mix back into the sauce.

Serve alongside creamy mashed potatoes or hearty bread.