1. Pat the chuck roast dry with paper towels and season generously with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3–4 minutes per side. Remove and set aside.

2. Add sliced onions to the same pot. Reduce heat to medium and cook, stirring often, until deeply golden and caramelized—about 25 minutes. Add the garlic and cook for another minute until fragrant.

3. Stir in the tomato paste and cook for 2 minutes. Deglaze the pan with white wine, scraping up any browned bits. Let it simmer until the liquid reduces by half.

4. Return the seared beef to the pot. Add balsamic vinegar, beef broth, Worcestershire sauce, thyme, and rosemary. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 3 to 3.5 hours on low, until the meat is fork-tender.

5. Taste the sauce and adjust seasoning if needed. Garnish with fresh parsley and serve with mashed potatoes, polenta, or crusty bread.