Preheat your Dutch oven over medium heat and add olive oil until shimmering.

Season the chuck roast generously with salt and pepper, then sear for 5-6 minutes on each side until golden brown.

Remove the roast, slice the onions thinly, and set aside.

Sauté onions in the same pot until translucent, then continue cooking until deep golden brown.

Stir in minced garlic and maple syrup, cooking until fragrant and further caramelized.

Add flour, then deglaze with red wine and beef stock, mixing until smooth.

Return the roast to the pot, adding rosemary and bay leaf, ensuring it's mostly covered by liquid.

Bring to a gentle simmer, cover, and braise in a preheated oven at 300°F for 3 hours.

Flip the roast after 3 hours and continue braising for another 30-45 minutes until tender.

Let the pot roast rest for 10-15 minutes before serving sliced or shredded with gravy.