Begin by preparing your ingredients for the French Onion Pot Roast. Thinly slice about 4 large yellow onions and mince 4 cloves of garlic. Pat the 3 to 4-pound chuck roast dry with paper towels and season it generously with salt and black pepper on all sides.

In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Once the oil is shimmering, carefully place the chuck roast in the pot. Sear the beef for about 10-12 minutes, turning occasionally, until it develops a rich, brown crust on all sides.

Remove the seared roast from the pot and set it aside. In the same pot, add a little more olive oil if necessary, then toss in the sliced onions. Cook over medium heat, stirring frequently for about 20 minutes, until the onions turn golden brown and caramelized.

Once your onions are caramelized, stir in the minced garlic and cook for an additional 2 minutes until fragrant. Then, sprinkle in a little flour to help thicken the gravy, stirring well.

Pour in 1 cup of red wine to deglaze the pot, scraping up any browned bits from the bottom. Follow with 2 cups of beef broth, bringing everything to a gentle simmer.

Return the seared chuck roast to the Dutch oven. Add 2 teaspoons of fresh thyme and 2 bay leaves for extra flavor. Cover the pot with a lid, lower the oven temperature to 300°F, and let it cook gently for 3.5 to 4 hours.

After the roasting time, carefully remove the Dutch oven from the oven and let the pot roast rest for about 15-20 minutes. Shred or slice the roast and serve it with creamy mashed potatoes or hearty noodles, drenching everything in the savory onion gravy.