Sear the Roast

• Pat the beef roast dry and season generously with salt and pepper.

• In a heavy pot or large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.

Caramelize the Onions

• In the same pot, add the sliced onions. Cook over medium heat, stirring occasionally, until deeply golden and softened (~15–20 minutes).

• Add the minced garlic and cook for 1 minute more.

Build the Braising Liquid

• Stir in the tomato paste and let it cook for a minute to deepen its flavor.

• Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.

• Add Worcestershire sauce, thyme, bay leaf, and optional sweetener (brown sugar or balsamic) if using.

Braise the Roast

• Return the browned roast to the pot, nestling it among the onions and liquid.

• Bring to a simmer, then reduce heat to low, cover, and cook for 2.5–3 hours (or until the meat is fork-tender).

• Alternatively, transfer to a slow cooker and cook on low for 3.5–4 hours.

Finish & Serve

• Remove the roast and let it rest for a few minutes before slicing or shredding.

• If desired, simmer the braising liquid uncovered for a few minutes to reduce and thicken.

• Serve the roast piled with caramelized onions and spoon the reduced sauce over the top.