Start by slicing 4 large yellow onions thinly and mincing 4 cloves of garlic. Season a 3-4 pound beef chuck roast generously with salt and pepper on all sides.

Heat a drizzle of olive oil in your Dutch oven over medium-high heat. Sear the seasoned roast for about 10-12 minutes, rotating until browned on all sides.

Remove the seared roast and cook onions over medium heat for 15-20 minutes until golden brown and caramelized.

Add minced garlic to the onions and cook for 2 minutes. Stir in maple syrup, then sprinkle in flour, pour in beef broth, and a splash of red wine, scraping bits from the bottom.

Return the roast to the pot, add thyme and bay leaves, bring to a simmer, cover, and cook in a preheated oven set at 300°F for 3-4 hours.

Once cooked, shred the beef using two forks, mixing it back into the gravy. Serve hot over mashed potatoes or polenta.