Preheat your oven to 325°F (163°C).

Generously season the beef chuck roast with salt and black pepper on all sides.

In a large Dutch oven, heat olive oil over medium-high heat and sear the roast for about 4 minutes on each side until browned.

Remove the roast, add sliced yellow onions, and sauté them for about 5 minutes until caramelized.

Add minced garlic and cook for an additional minute until fragrant.

Sprinkle in flour and tomato paste, stirring constantly for about 1 minute.

Slowly pour in beef broth and red wine, scraping up browned bits from the bottom of the pot.

Stir in Worcestershire sauce, fresh thyme, and bay leaves. Return the seared roast to the pot.

Arrange carrot chunks and halved baby potatoes around the roast.

Cover the pot and bake for 3 to 3.5 hours until meat is fork-tender.

Remove from oven, lift the lid carefully, and transfer the roast and vegetables to a serving platter.

Skim off excess fat from the cooking liquid and stir in balsamic vinegar.

Slice the roast and serve topped with caramelized onions, carrots, and potatoes, garnished with fresh parsley.