Pat the chuck roast dry with paper towels and season generously with fine sea salt and freshly ground black pepper.

Heat extra virgin olive oil in a Dutch oven over medium-high heat and sear the roast for 5-7 minutes on each side until golden brown.

In the same pot, sauté yellow onions for 5 minutes, then lower heat and cook for an additional 20-25 minutes until caramelized.

Stir in freshly minced garlic and maple syrup, cooking together for 7-8 minutes, then sprinkle in all-purpose flour and stir to coat the onions.

Pour in dry red wine to deglaze the pot, scraping browned bits, then add beef stock, bay leaf, and rosemary, bringing to a gentle simmer.

Return the seared roast to the pot, cover tightly, and bake at 300°F for 3-4 hours until fork-tender.

Let the roast rest covered in its juices for 10-15 minutes before slicing and serving.