Drizzle 2 teaspoons of olive oil in a Dutch oven over medium-high heat. Season the chuck roast evenly with sea salt and freshly cracked pepper, to taste.
Add the chuck roast to the Dutch oven and sear all sides of the meat, about 2 minutes per side. Remove the beef from the Dutch oven and set it on a plate.
Cook the bacon in the same Dutch oven over medium heat. Once it's finished, place it on a paper towel to drain then crumble.
In the same skillet, add the thyme & onion to 2 teaspoons of the bacon grease (discarding the rest) and saute for 2-3 minutes or until the onion is soft.
Add garlic and red pepper and cook, stirring frequently, for 30-45 seconds. Add the ketchup, brown sugar, molasses, red wine vinegar, dried mustard, paprika, bacon crumbles, and sea salt, and freshly cracked pepper, to taste then mix thoroughly.
Simmer for about 20 minutes so flavors can combine. Remove a quarter of the sauce from the pan and set aside for later use.
Preheat oven to 300 degrees.
Place the beef and its juices back into the Dutch oven with the remaining sauce. Add a cup of beef broth to the mixture and stir until combined. Cover with the lid and place into the oven. Cook for 3-4 hours.
Remove the Dutch oven from the oven. Try to remove as much fat from the liquid as you can. Next, remove as much of the fat from the chuck roast as possible. If there is a lot of liquid left in the pan, cook over medium heat until it reduces down a bit. Mix the beef with the liquid until it's shredded and evenly coated.
Cook the French's Fried Onions in the oven for just a few minutes - watch them carefully because they will burn easily.
Cut the roll in half, pile the shredded beef on the roll, then top with crunchy onions. Enjoy!