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Preheat oven to 325 degrees F.
Season chuck roast generously with Kosher salt (1 teaspoon per side) and ground black pepper (½ teaspoon per side).
In a large skillet, heat a few drizzles of oil over medium-high heat. Sear the seasoned chuck roast on both sides until a golden brown crust forms, about 5-6 minutes per side. Remove and transfer into a large 4-quart baking casserole pan with a lid. Tip: Let it sear undisturbed to get a good crust.
Arrange the sliced onions and fresh sprigs of rosemary and thyme and bay leaves around the chuck roast. Set aside.
Prep the braising liquid: In a microwave safe bowl, warm up the beef broth (it needs to be hot to melt the honey, but not boiling). To it, add with the balsamic vinegar, Worcestershire sauce, honey, mustard, and minced garlic. Season with salt and pepper to taste (about ½ teaspoon salt). Stir to combine evenly.
Add the braising liquid on top of the beef and around the sides.
Cover tightly with the lid (or use about 4-5 layers of aluminum foil if your pan doesn't have a lid). Braise in the oven for 3.5 hours until very tender.
Remove from the oven and shred with a fork, tossing to combine with the juices.
Serve over mashed potatoes or your favorite sides. Enjoy!