Heat Dutch oven pot over high heat. Liberally salt and pepper Chuck Roast. Add Olive Oil to hot pot, then sear roast on all sides (about 2 minutes per side). Temporarily remove roast from pot.
Add sliced onions to the Dutch Oven and cook over medium high heat for a 3-4 minutes until soft. Sprinkle with salt and pepper. Place roast on top of onions. Add bay leaves and pour beer over beef and bring to a simmer. Turn heat down to low and tightly cover. Cook on a low simmer (covered) for 5 hours, until meat easily shreds.
Remove meat from pot (keep the juices in the pot) and shred with a fork, removing any remaining fat. Add more salt and pepper if needed for taste. Sprinkle flour over juices remaining in pot and whisk until fully incorporated. Bring to a simmer and cook until slightly thickened. Add shredded meat back to the pot and stir.
Set out Pepperidge Farm Slider Buns, sliced Gouda cheese, and fried onions. (Condiments like mustard and horseradish are also great!), and let people build their shredded beef sliders masterpiece! Don’t forget to serve with a cold pilsner beer!