Begin by preparing your ingredients for the French Onion Pot Roast. Slice the onions and mince the garlic, then set them aside. Season the beef chuck roast generously with salt and pepper on all sides.

In a Dutch oven, heat olive oil over medium-high heat. Add the seasoned beef chuck roast and sear it on all sides for about 10-12 minutes. Remove the roast and set aside.

In the same pot, cook the sliced onions over medium heat, stirring occasionally for about 5 minutes. Reduce heat and caramelize for another 20 minutes, stirring in the minced garlic halfway through.

Sprinkle flour over the caramelized onions and stir. Pour in red wine (if using) and scrape up any browned bits. Add beef broth and mix well.

Return the beef chuck roast to the pot, add thyme and bay leaves. Cover and transfer to a preheated oven at 300°F. Simmer for 3-4 hours, flipping the roast halfway through.

After cooking, remove from the oven, discard bay leaves and thyme, then shred the beef. Serve warm topped with the caramelized onions and broth.