Arrange a rack in the lower third of the oven and heat the oven to 325°F.

Pat 1 (3-pound) boneless beef chuck roast dry with paper towels. Season all over with 2 teaspoons kosher salt and ½ teaspoon black pepper. Sprinkle 2 tablespoons of the all-purpose flour all over the roast to coat.

Heat 1 tablespoon of the neutral oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear until dark golden-brown on two sides, 4 to 6 minutes per side. Transfer to a large plate.

Reduce the heat to medium. Add 2 sliced medium yellow onions, 3 peeled and smashed garlic cloves, 2 teaspoons paprika, and 1 teaspoon dried thyme. Cook, stirring occasionally and scraping up the browned bits from the bottom of the pot, until the onions start to soften, about 3 minutes.

Stir in 2 ½ cups of the low-sodium beef broth and 1 tablespoon Worcestershire sauce. Return the roast and any accumulated juices to the pot.

Cover and transfer the pot to the oven. Cook until the meat is gently falling apart when pricked with a fork, about 3 hours.

Transfer the roast to a rimmed baking sheet. Make a slurry by stirring the remaining ½ cup low-sodium beef broth and remaining 2 tablespoons all-purpose flour together in a small bowl, until the flour is suspended. Whisk the slurry into the cooking liquid and bring to a boil over medium-high heat. Cook until the gravy thickens, about 1 minute.

Meanwhile, shred the roast into bite-size pieces. Return to the gravy. Taste and season with more kosher salt or black pepper as needed.