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Pat the chuck roast dry with paper towels.
Season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the beef for 4-5 minutes per side, until deeply browned. Remove and set aside.
In the same pot, add sliced onions and sprinkle with sugar.
Cook over medium heat for 15-20 minutes, stirring occasionally, until golden brown.
Stir in garlic and cook for 1 more minute.
Deglaze the pot with balsamic vinegar and scrape up any browned bits.
Sprinkle flour over the onions and stir for 1 minute to thicken.
Pour in beef broth, French onion soup, and wine, stirring to combine.
Add thyme and bay leaves.
Return the seared roast to the pot, nestling it into the onion broth.
Cover and braise at 325°F (163°C) for 3-4 hours, until fork-tender.
For a classic French onion touch, sprinkle Gruyère or Swiss cheese over the roast in the last 10 minutes and let it melt.
Remove bay leaves and discard.
Slice or shred the beef and serve with mashed potatoes, noodles, or crusty bread.
Garnish with fresh parsley or thyme and enjoy!