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Onions (day before): slice 4 large yellow onions into rainbows, add 2 tbsp worcestershire sauce and 1.5 tsp sugar. saute in olive oil on LOW for 4-4.5 hours, adding butter or a splash of water as needed. In the last 20 minutes add a splash of Worcestershire sauce and a sprinkling of sugar.
Pot roast (night before): season 3lb chuck roast with salt and pepper on each side. Add 2-3 sprigs rosemary, 4-5 sprigs thyme, onion salt, 5-6 tbsp minced garlic, and 1 cup chicken broth to a slow cooker. Cook on low for 9-10 hours. Set in the fridge to allow fat to harden for easy removal.
Filling: melt 2 tbsp butter and saute 2-3 sprigs each of rosemary and thyme (chopped finely), 3-4 tbsp minced garlic, aglio olio seasoning, and dry minced onion.
Once garlic becomes fragrant, add in beef fat and flour. cook for 1-2 minutes.
Gradually stir in 2.5c broth and ⅓-½c heavy cream.
Add caramelized onions and pot roast, stir to combine.
Lastly add in 2.5c frozen mixed veggies and season to taste with pepper, onion salt, and garlic.
Top with puff pastry, brush with egg wash, and bake at 375°f for 35-45 minutes.
Top with parsley and flaky salt.