Begin by slicing four large yellow onions thinly and mincing four cloves of garlic to enhance the flavor of your Savory French Onion Pot Roast. Pat the 3 to 4-pound beef chuck roast dry with paper towels, then generously season both sides with salt and pepper. Ensure everything is ready for a smooth cooking process.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chuck roast to the pot, searing each side for about 10 to 12 minutes until a deep brown crust forms. Once browned, transfer the roast to a plate and set it aside to rest.

Using the same Dutch oven, add another tablespoon of olive oil if needed, then toss in the sliced onions and minced garlic. Sauté for about 5 minutes, stirring occasionally until the onions are translucent. Reduce the heat to medium-low and allow them to slowly caramelize for about 20 minutes more, stirring until they turn a rich, golden brown.

Once the onions are beautifully caramelized, add the minced garlic, 1 tablespoon of maple syrup, and 1 tablespoon of flour. Stir well to incorporate, scraping up any browned bits from the bottom of the pot. Slowly pour in a cup of red wine, letting it simmer and reduce by half before adding in 2 cups of beef broth.

Return the seared chuck roast to the pot, ensuring that it's mostly submerged in the luscious broth. Add 2 teaspoons of fresh thyme and 2 bay leaves to infuse the Savory French Onion Pot Roast with aromatic depth. Cover the pot with a lid, sealing in the flavors for the next step.

Preheat your oven to 300°F (150°C) while the pot simmers on the stovetop. Once ready, transfer the covered Dutch oven to the oven and let it cook low and slow for about 3 hours. Around the halfway mark, carefully flip the roast to ensure even cooking until the meat is fork-tender.

After the pot roast has reached tenderness, remove it from the oven and let it rest for about 15 minutes. This allows the juices to redistribute. Finally, shred the tender meat with forks and serve hot alongside creamy mashed potatoes or buttered egg noodles, spooning the rich gravy over the top for a delightful finish.