Prepare your ingredients by slicing the onions and mincing the garlic. Season the beef chuck roast with salt and black pepper.

In a Dutch oven, heat olive oil and sear the roast on all sides until deep brown. Remove and set aside.

Caramelize the onions in the same pot with salt and pepper until golden brown.

Add minced garlic and maple syrup to the onions and sauté until softened.

Sprinkle flour over the onion mixture, then deglaze the pot with red wine and stir in beef broth.

Return the roast to the pot and add thyme and bay leaves. Make sure the roast is mostly submerged.

Cover and cook in a preheated oven at 300°F for 3 hours, then turn the roast and continue cooking for an additional 30-45 minutes.

Let the pot roast rest for 10 minutes, then shred the beef and serve it warm with the onion mixture and sauce.