Pat the boneless chuck roast dry with paper towels, then season it generously on all sides with 1/2 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Heat 1 tbsp extra virgin olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Carefully place the seasoned roast into the hot pot and sear undisturbed for 5-7 minutes per side, until a deep golden-brown crust forms. Remove the seared roast from the pot and set aside. I like to get a really good sear here as it builds a fundamental layer of flavor for the entire dish.

While the roast is searing, slice the yellow onions into 1/4-inch rings. Add 2 tbsp extra virgin olive oil to the same pot used for searing the roast. Add the sliced onions, 1/2 tsp fine sea salt, and 1/2 tsp freshly ground black pepper to the pot. Cook over medium heat for about 5 minutes, then reduce the heat to medium-low and continue cooking for 20-25 minutes, stirring occasionally, until the onions are very soft and starting to turn golden. Don’t rush this step, as proper caramelization is key to the French onion flavor.

Once the onions are softened, stir in the minced garlic and maple syrup and cook for another 7-8 minutes until fragrant and slightly more caramelized. Sprinkle the 1 tbsp all-purpose flour over the onions and stir well for 1 minute to coat completely. Pour in the 1 cup red wine and scrape the bottom of the pot with a wooden spoon to deglaze, incorporating all the flavorful browned bits. Stir in the 2 1/2 cups beef stock, fresh rosemary sprig, and bay leaf, bringing the mixture to a gentle simmer. I find that a good dry red wine really elevates the depth of flavor in the sauce.

Return the seared chuck roast to the pot, nestling it into the onion and sauce mixture. Ensure the roast is mostly submerged. Cover the pot tightly with a lid and transfer it to a 300°F (150°C) oven. Bake for 3 hours. After 3 hours, remove the pot from the oven, carefully turn the roast, and, if it’s tender enough, gently pull it apart with two forks slightly. Re-cover the pot and return it to the oven for an additional 30-45 minutes, or until the meat is fork-tender and easily shreds.

Once the pot roast is incredibly tender, remove the pot from the oven. Discard the rosemary sprig and bay leaf. Let the pot roast cool slightly in its flavorful sauce for about 10-15 minutes before serving. This resting period allows the meat to reabsorb its juices, resulting in a more succulent and enjoyable texture. Serve the shredded pot roast with plenty of the rich French onion sauce.