1. Season the chuck roast generously with salt and pepper.

2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside.

3. In the same pot, reduce heat to medium and add sliced onions. Cook, stirring occasionally, until deeply caramelized, about 20–25 minutes.

4. Add garlic, tomato paste, and dried thyme. Cook for 1–2 minutes until fragrant.

5. Pour in white wine (if using) and scrape up any browned bits from the bottom of the pot.

6. Add beef broth, Worcestershire sauce, balsamic vinegar, and bay leaf. Return the roast to the pot.

7. Cover and transfer to a preheated oven at 325°F (165°C). Cook for 3–3.5 hours, or until the beef is fork-tender.

8. Remove roast and let rest for 10 minutes. Discard bay leaf.

9. Slice or shred the beef and serve with the onion gravy spooned over the top. Garnish with fresh herbs if desired.