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Peel and slice yellow and sweet onions into thin rings. Mince garlic.
Set crock pot to high. Add butter, onions, garlic, brown sugar, and balsamic vinegar. Stir, cover, and cook for 20–30 minutes until onions soften and start to caramelize. (Alternatively, sauté onions in a skillet for 10 minutes and transfer.)
Pat chuck roast dry. Season with salt and pepper. Heat olive oil in a skillet over medium-high and sear roast for 2–3 minutes per side until deep brown (optional).
Once onions are caramelized, nestle the roast on top in the crock pot. Sprinkle thyme and bay leaves over everything.
Pour in beef broth, white wine, and Worcestershire sauce. Ensure roast is partially submerged; add more broth if needed.
Set crock pot to low and cook for 8–9 hours, or high for 5–6 hours, until roast is fork-tender and shreds easily. Check after 7 hours.
Remove roast and tent with foil. Skim excess fat from liquid. Mix cornstarch with cold water and stir into crock pot. Cook on high, uncovered, for 10–15 minutes until gravy thickens.
Let roast rest for 10 minutes before slicing or shredding. Return to crock pot and spoon onion gravy over the top.
Sprinkle with shredded cheese and chopped parsley. Serve hot, straight from the crock pot or on a serving platter.