Directions

• Begin by thinly slicing the onions, mincing the garlic, and drying the beef with a paper towel. Season the beef generously with salt and pepper for enhanced flavor.
• In a preheated Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the beef on all sides until browned, about 10-12 minutes. Remove it from the pot and set aside.
• In the same pot, stir in the sliced onions with any remaining oil. Cook until they become translucent, then reduce the heat to medium-low and caramelize for about 20 minutes until they are golden brown and sweet.
• Mix in the minced garlic and maple syrup, cooking for another 7-8 minutes. Sprinkle in some flour and then deglaze the pot with red wine, scraping up any browned bits. Pour in the beef broth and stir well.
• Return the seared beef to the pot, making sure it’s submerged in the liquid. Add thyme and bay leaves, cover the pot, and cook in a preheated oven at 300°F for 3-4 hours until it’s perfectly tender.
• Once the beef is done, use two forks to shred it gently in the pot. Allow the flavors to meld together for an additional 30-45 minutes before letting the roast rest.
• Optional: Serve with a sprinkle of fresh thyme for an added touch of flavor.