Preheat your oven to 325°F (163°C). Prepare your Dutch oven on the stovetop to sear the meat.

Season the beef chuck roast generously with salt and freshly ground black pepper on all sides.

In the pre-heated Dutch oven, add olive oil over medium-high heat. Sear the roast for about 4 minutes on each side until golden-brown, then remove and set aside.

Caramelize the thinly sliced yellow onions in the same pot for approximately 5 minutes until they begin to caramelize, stirring frequently.

Add the minced garlic and sauté for an additional minute. Sprinkle the all-purpose flour over the onion mixture; cook for about 1 minute.

Pour in the beef broth, red wine (if using), and Worcestershire sauce, stirring vigorously to deglaze the pot.

Stir in fresh thyme leaves and bay leaves, then return the seared roast to the pot.

Arrange chopped carrot chunks and halved baby potatoes around the roast in the pot.

Bring the pot to a gentle simmer, cover with a lid, and transfer to the preheated oven.

Slow cook the pot roast for 3 to 3.5 hours until fork-tender.

Once cooked, remove the pot from the oven and transfer the roast and vegetables to a serving platter, tent with foil to keep warm.

Skim excess fat off the cooking liquid, then stir in balsamic vinegar, adjusting seasoning as necessary.

Slice the roast against the grain and serve with sweet carrots and juicy potatoes, garnishing with fresh parsley.