Preheat your oven to 300°F (150°C). Heat a Dutch oven over medium heat and add 1 tablespoon of olive oil.

Season the chuck roast with salt and pepper. Sear in the Dutch oven for 10-12 minutes until browned on all sides.

Remove the roast and sauté sliced onions in the remaining oil for about 5 minutes until they soften.

Caramelize the onions for 15-20 minutes until golden brown. Add minced garlic and sweetener, stirring for 5-8 minutes.

Sprinkle flour over the onions, stir, then deglaze with red wine and add beef stock, return roast to the pot.

Add rosemary and bay leaf, bring to a simmer. Cover and braise in the oven for 3-4 hours until fork-tender.

Let the roast rest for 10 minutes, then slice and serve with caramelized onion sauce over mashed potatoes or noodles.