Instructions

• Pat the roast dry with paper towels. Season with 2 teaspoons of kosher salt and ½ teaspoon of black pepper.
• Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the roast and sear until dark golden-brown on two sides, about 4 to 5 minutes per side. Transfer to a plate.
• Reduce heat to medium. Add remaining olive oil, onions, salt, and pepper. Stir to combine. Cover and cook for 5 minutes. Uncover, stir, cover again, and cook for another 5 minutes.
• Continue cooking onions, stirring occasionally, until caramelized, about 30 to 40 minutes. Adjust heat as necessary, scraping the bottom of the pot when stirring. Preheat oven to 325°F.
• Stir in garlic and cook for 1 minute. Add flour, stir well, and cook for another minute. Stir in wine, scraping up browned bits, and then add beef broth, thyme, and bay leaves.
• Return roast and juices to the pot and bring to a simmer. Cover and transfer to the oven. Cook until meat is falling apart, 3 to 3 ½ hours.
• Skim off fat if desired. Discard thyme stems. Shred roast in the pot with tongs before serving. Garnish with more thyme if desired.