Pat 1 (3-pound) boneless beef chuck roast dry with paper towels.

Season all over with 2 teaspoons of the kosher salt, ½ teaspoon of the black pepper and 1 teaspoon garlic powder.

Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat until shimmering.

Add the roast and sear until dark golden-brown on all sides, about 4 to 5 minutes per side.

Transfer the roast to a large plate when done.

Reduce the heat to medium-low.

Add the remaining 2 tablespoons olive oil, 6 thinly sliced large yellow onions, the remaining 1 teaspoon kosher salt, and remaining ½ teaspoon black pepper to the pot.

Stir well to combine.

Cover and cook undisturbed for 30-40 minutes, removing the lid to stir every 5min or so, until the onions are a rich caramel brown colour.

Make sure to scrape the bottom of the pot when stirring.

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

When most onions are nicely caramelized, stir 4 minced garlic cloves into the onions and cook for 1 minute.

Sprinkle 3 tablespoons all-purpose flour over the onions, stir well, and cook for 1 minute.

Stir in 1 cup dry red wine and scrape up the browned bits from the bottom of the pot.

Stir in 2 ½ cups low-sodium beef broth, 5 fresh thyme sprigs, and 2 dried bay leaves.

Return the roast and any accumulated juices to the pot, add a big knob of butter on top of the roast and more warmed beef broth if needed, the liquid should come ½-¾ way up the roast.

Cover with some parchment paper and then a tight-fitting lid and transfer to the oven.

Cook until the meat is gently falling apart when pricked with a fork, 3 to 3 ½ hours, flip the roast every 1.5hr.

Skim off some of the fat from the surface if desired.

Remove and discard the thyme stems.

Shred the roast into bite-size pieces right in the pot with tongs before serving.

Garnish with more fresh thyme leaves if desired.

Serve with mashed potatoes or serve as a hot sandwich melt.