Preheat your oven to 325°F (163°C). This temperature allows the roast to cook slowly, ensuring it becomes tender and flavorful.

Season the beef chuck roast generously with salt and black pepper on all sides. This will enhance the flavor of the meat.

In a Dutch oven, heat the olive oil over medium-high heat. Once hot, add the roast and sear it for about 4-5 minutes on each side until browned. This step creates a flavorful crust that locks in juices.

Remove the roast from the pot and set it aside on a plate. In the same pot, add the sliced onions and a pinch of salt. Cook over medium heat, stirring occasionally, until the onions are soft and caramelized, about 15-20 minutes. This process develops the sweetness and depth of flavor in the dish.

Add the minced garlic, thyme, and rosemary to the onions, cooking for an additional 2 minutes until fragrant.

Pour in the beef broth and white wine, scraping the bottom of the pot to release any browned bits. This adds extra flavor to the sauce.

Return the seared roast to the pot, nestling it among the onions. Bring the mixture to a gentle simmer.

Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is fork-tender. Check the internal temperature; it should reach at least 195°F (90°C) for optimal tenderness.

Once cooked, remove the pot roast from the oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat.

Serve the pot roast with the caramelized onion mixture spooned over the top. Optionally, top with shredded gruyère cheese and place under the broiler for a few minutes until melted and bubbly.

Accompany with slices of French baguette to soak up the delicious sauce.