1. Preheat your oven to 325°F (165°C).
2. Season the beef chuck roast generously with salt and pepper on all sides.
3. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the roast until browned on all sides, about 3-4 minutes per side. Remove the roast and set aside.
4. In the same pot, add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply caramelized, about 25-30 minutes. This step requires patience, but the resulting sweetness is worth the wait.
5. Add the garlic and cook for an additional minute until fragrant.
6. Sprinkle the flour over the onions and stir to combine, cooking for another minute.
7. Slowly add the beef broth, red wine, Worcestershire sauce, and balsamic vinegar, scraping up any browned bits from the bottom of the pot.
8. Return the roast to the pot and nestle it into the onion mixture. Add the thyme leaves.
9. Cover the pot and transfer it to the preheated oven. Roast for 3-4 hours, or until the beef is tender and easily shredded with a fork.
10. Before serving, taste and adjust the seasoning with salt and pepper. Stir in the butter to finish the sauce with a silky texture.

My mum always said, “A good dish doesn’t rush,” and this pot roast truly embodies that philosophy, rewarding your patience with melt-in-your-mouth perfection.