Preheat your Dutch oven over medium heat. Add 1 tablespoon of extra virgin olive oil. Season the 3-pound boneless chuck roast with fine sea salt and freshly ground black pepper. Sear the roast on all sides for about 10-12 minutes until browned. Transfer it to a plate.

In the same Dutch oven, add the remaining tablespoon of olive oil. Toss in approximately 8 sliced yellow onions and sauté for about 5 minutes until they become translucent.

Lower the heat to medium-low and continue cooking the onions for another 20 minutes, stirring frequently until they turn a rich golden brown.

Once the onions are caramelized, stir in 2 finely chopped garlic cloves and 1 tablespoon of pure maple syrup. Cook for 7-8 minutes, allowing the garlic to soften.

Sprinkle 1 tablespoon of all-purpose flour over the onion mixture, stirring to combine and cook for 1 minute. Pour in 1 cup of red wine to deglaze the pot. Follow this with 2½ cups of beef stock.

Return the seared chuck roast to the Dutch oven, ensuring it’s submerged in the liquid. Toss in a sprig of fresh rosemary and a bay leaf. Bring to a gentle simmer.

Cover the Dutch oven and bake at 300°F for about 3 hours, flipping the roast after 3 hours and cooking for an additional 30-45 minutes until it shreds easily with a fork.

Remove the pot from the oven and let it cool slightly before serving. Refrigerate overnight for deeper flavors if desired.