Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast until golden brown on all sides (about 5 minutes per side). Remove and set aside.

In the same skillet, add sliced onions and cook over medium heat for 15-20 minutes until caramelized, stirring occasionally.

Add minced garlic and thyme to the onions; cook for an additional minute.

Return the seared beef to the skillet, pour in beef broth, and bring to a simmer. Cook for about an hour until the beef is tender.

Meanwhile, prepare gnocchi according to package instructions until they float; drain.

Mix cooked gnocchi into the skillet with the beef mixture, transfer to a baking dish, top with Swiss cheese, and bake at 400°F for about 15 minutes until bubbly.